• Preparation Time10 mins
  • Cooking Time180 mins
  • Serves8
  • DifficultyEasy
1.8kg pork shoulder, cut into 5cm cubes, some but not all of the fat removed
4 tbsp seasoned salt
240ml water
1 tsp liquid smoke
1 medium onion, quartered
5 large garlic cloves
Warm tortillas, for serving
1) Sprinkle the pork with the seasoned salt. Preheat the oven to 180C/Gas 4.

2) Put a roasting grate at the bottom of a roasting pan and pour the water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminium foil.

3) Bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour.

4) When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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