• Cut the pork shoulder into 2-3” size pieces and put into a bowl to the side
  8 lb Pork Shoulder
• Chop your 3 Onions roughly and mince your 6 Garlic Cloves and put it aside.
  3 Onions
• Add 3 tbsp of Olive Oil to the bowl with the pork. Toss to ensure every piece is covered
  6 tbsp Olive Oil
• Add spices to the pork including: 2 tbsp Cumin, 2 tbsp Garlic Salt, 2 tbsp Onion Powder, 2 tbsp Garlic Powder, 2 tbsp Chili Powder, 1 tbsp Oregano, 1 tbsp Black Pepper, 1 tsp Cayenne Pepper
  6 Garlic Cloves, 2 tbsp Cumin, 2 tbsp Garlic Salt, 2 tbsp Onion Powder, 2 tbsp Garlic Powder, 2 tbsp Chili Powder, 1 tbsp Oregano, 1 tbsp Black Pepper, 1 tsp Cayenne Pepper

Browning Meat

• Add 1 tbsp of Olive Oil to the Instant Pot on sauté or a skilled
• Working in batches, brown the pork in an instant pot for about 2-3 minutes per side
• After browning two sides, put pork aside and repeat process of browning

Combining Ingredients

• Add 1/3 of the pork to the bottom of a slow cooker/Instant Pot, and then add 1/2 of the garlic and onions and 2 bay leaves to the slow cooker.
  3 Bay Leaves
• Add another 1/3 layer of pork on top of the onions and garlic.
• Repeat, adding more onions and garlic and the last bay leaf on the top layer of the pork.
• Add the rest of the pork on top of the onions and cover with water
• Add an additional 2 tbsp Cumin, 2 tbsp Garlic Salt, 2 tbsp Onion Powder, 2 tbsp Garlic Powder, 2 tbsp Chili Powder, 1 tbsp Oregano, 1 tbsp Black Pepper, 1 tsp Cayenne Pepper
• Cook for 6-8 hours or overnight on low in your slow cooker
• Stir the meat and check to see if it is falling apart. If not, rearrange meat to ensure even heat distribution and then cook for another 6-8 hours.
• Once cooked and falling apart, remove from slow cooker, reserving 4 cups of broth, and set aside. Shred when cooled

Red Chili Sauce

• Add 15 Red Chili Pods to a colander/sieve and rinse under cool water.
  15 Red Chili Pods
• Add to a pot and the 4 cups Reserved Pork Broth to the pot. Cook for 30 minutes until peppers have softened. Then let cool for 30 minutes.
  4 cups Reserved Pork Broth
• Add red chili liquid to a blender and add 1 tbsp Cumin, 1 tbsp Chili Powder, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, and 6 Garlic Cloves to a blender and blend until smooth.
  1 tbsp Cumin, 1 tbsp Chili Powder, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 6 Garlic Cloves

Making Roux

• Add .25 cup All Purpose Flour and .25 cup Lard to a pot and mix on medium heat stirring frequently
  .25 cup All Purpose Flour, .25 cup Lard
• Once you can smell toasted notes of flour or the four turns light brown, add the red chili liquid and stir until thick
• Add the liquid to the shredded pork and combine until evenly distributed.

Preserving

• Add red chili pork to vacuum sealing bags in 8-16 ounce bags and freeze until ready to eat.