2 lbs Pork shoulder steak. (yeah, a roughly 1" slice of pork shoulder, bone in) awesome
Dry Rub- Cumin, Garlic Powder, Paprika, Onion Powder, Black Pepper, Ginger, Cayenne Pepper.
1 1/2 Cups Chicken Stock
1/2 Cup Salsa
Lettuce or Spinach
Combine all spices into a dry rub, (I don't measure, do what feels right)
RUB the rub into the pork, mine came as two individual steaks.
Brown the pork in a HOT, oven safe pan.
Once browned, add the stock to the pan, watch the awesome steam. Then add the salsa.
Try to scrape any crusty bits in the pan, so they get infused into the liquid mixture.
Place entire pan, uncovered, into a 350 degree oven for about an hour.
Once done shred pork with two forks, your choice to leave out or in the fatty bits.
Thoroughly mix shredded pork with the leftover juices, and your all set.
Cut Avocado, lettuce.
Now make a soft shell taco.
Keep it Paleo- Swap tortilla for Romaine lettuce leaf, or place all on a bed of spinach/lettuce.
Recipe easily modified to accommodate pulled pork for BBQ, Sandwiches, etc.
FYI- Pulled pork nachos are the best!