what even is that?
well, let me tell you.
first you start with a huge hunk of pork. which of course requires a trip to your friendly, local, food co-op (okay, we had to run an errand in swarthmore anyway…) to purchase a large 3.68 pound (to be exact) pork shoulder. this is of course why i feel so culinar-ily accomplished — i have never cut the meat off the bone, which is what this required.
THEN, you cut the meat into strips and cook it for 3 hours. yep, 3 hours. basically the pork has to shred itself (with a little help from the cook). and while its doing that you flavor it with delicious things like white wine, dried oregano, salt, pepper, and a bay leaf.
when this main ingredient is almost done, you make the really pretty components:
THEN you put it all together! with guacamole and pomegranate-ginger margaritas, of course.