Ingredients
| 1 1/2 | tablespoons salt, divided |
| 1 | teaspoon black pepper |
| 2 | pounds pork butt, cut into 4-inch cubes |
| 2 | tablespoons cooking fat |
| 1/2 | medium onion, roughly chopped |
| 1 | cup water |
| 3 | cloves garlic, minced |
| 1/2 | teaspoon chili powder |
| 1/4 | teaspoon ground cinnamon |
| 1/4 | cup green onions, sliced into ½-inch pieces |
| juice of half a lime |
Instructions
Mix 1 tablespoon salt with pepper. Use mixture to season the pork butt evenly. Melt the cooking fat in a heavy pot or Dutch oven over medium heat, add the pork (be sure not to overcrowd) and brown all sides, 3-4 minutes per side. Remove pork from the pot and set aside. In the same pot, reduce heat to medium-low, add onion. Cook and stir for 4-5 minutes, until translucent. Add water, garlic, chili powder and cinnamon. Increase heat to medium-high, return the pork to the pot and bring to boil. Cover pot with a lid or tightly wrapped foil. Transfer to oven and bake at 350 degrees F for 2½ hours, turning the meat after each hour. Pork should be fork-tender when done. Transfer pork to a bowl and shred, discarding any excess fat. Incorporate cooking liquid from the pot, then add green onions and lime juice. Season with the remaining ½ tablespoon salt. Serves 4-6
