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This recipe uses the following spices:



3 lbs. pork shoulder
3 Tbsp. The Spice Hunter Mexican Seasoning
vegetable oil
salt to taste, if desired


Cover meat with water in a saucepan or pot. Add Mexican Seasoning. Bring to a boil. Cook until just tender. Salt to taste, if desired. Be careful not to overcook as meat will fall apart. Drain. Heat oil in a frying pan and brown meat in the hot oil. Shred meat. Serve with warm tortillas, fresh cilantro, chopped green onions, chopped tomatoes, salsa and sour cream. For a twist, try with beef or chicken.