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A long, slow braise gives tough, but flavourful, pork shoulder a chance to break down while the lentils soften and absorb the delicious juices.
2-3 lbs boneless pork shoulder
1-2 Tbsp (15-30 mL) chili powder
1 tsp (5 mL) cumin
salt and pepper, to taste
canola oil, olive oil, or lard, for cooking
1 onion, thinly sliced
½ cup (125 mL) green lentils
For serving fresh corn or wheat tortillas, warmed avocado, diced tomatoes, diced purple onion, finely diced salsa sour cream fresh cilantro, chopped
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