Big Sam Ditch Adams Hayburner Seasonal Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Heat olive oil in a large pot over medium heat. Season the pork shoulder with salt and black pepper, then sear it on all sides until browned. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onion, garlic, carrots, celery, and bell pepper. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.

3. 3

   Combine Ingredients

   Return the seared pork to the pot. Add chicken broth, diced tomatoes, bay leaves, paprika, and cumin. Stir to combine.

4. 4

   Simmer

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the pork is tender and easily shredded.

5. 5

   Finish the Dish

   Once the pork is cooked, remove it from the pot and shred it with two forks. Return the shredded pork to the pot, and stir to combine. Adjust seasoning with additional salt and pepper to taste.

6. 6

   Serve

   Ladle the dish into bowls, garnish with fresh parsley, and enjoy!