Delicious Mulita

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 594

Ingredients

1 ½ lbs pork butt
Salt
2 tbsp vegetable oil
1 white onion
4 garlic cloves
1 jalapeño pepper
1 ½ tsp ground cumin
1 tsp chile powder
1 orange
1 lime
Avocado
½ red onion
Ground black pepper
Pack of corn tortillas
½ cup shredded Monterey Jack cheese
1 can refried beans
1 oz cotija or queso fresco
2 tablespoons sour cream
2 tbsp cilantro

Instructions

All ingredients ready? Let's begin!
Trim the excess fat off the pork with kitchen scissors or a knife, then cut into cubes roughly an inch in size.
Sprinkle a generous amount of salt over the pork and rub into all sides.
Over medium-high heat, place a large pot. Heat 2 tbsp oil and wait until it sizzles when you sprinkle a drop of water in.
Place the pork cubes into the pot and cook each side for about a minute, or until the outside of the pork is browned.
Remove the pork from the pan and set aside.
Peel and dice the onion. Peel and finely dice the garlic. Cut the pepper in half and remove the seeds then finely dice.
Turn the heat down to medium and add the onion and pepper. Cook for 5 minutes, stirring, or until the onions turn translucent. Add the chopped garlic, cumin, and chile powder. Stir for anther minute.
Put the pork back into the pot. Squeeze the juice from the orange and from ½ of the lime. Add to the pot. Add enough water to cover the meat.
Turn the heat to high and bring the liquid to a simmer, then turn it down to medium-low or low to maintain the simmer.
Keep at a simmer for 3 hours. If the water falls below the pork, add more water so the pork is covered in water at all times.
After 3 hours, it should be easy to shred the pieces of pork with two forks. If the meat is still hard, keep simmering for longer.
You can start preparing the other mulita ingredients before the meat has finished cooking:
In a small pot, heat the refried beans over medium-low heat.
Peel and finely dice the ½ of red onion. Finely chop the cilantro.
Add to a bowl the avocado, red onion, and the juice of the rest of the lime.
Add a pinch of salt and pepper to taste and mash everything together.
Once the meat has cooked, remove it from the liquid. Strain the liquid so you get the onions and peppers and set aside.
Shred the pork with two forks or your hands and set aside.
In a skillet, heat a dollop of oil, enough to cover the bottom of the pan. Once the oil heats up, place one tortilla in it.
Spread some shredded cheese across the tortilla. Sprinkle some shredded pork, some of the cooked onions and peppers, guacamole, refried beans, and some queso fresco.
Top with another tortilla and cook until the cheese melts, then flip and cook the other side for another minute, or until crisp.
Remove from heat and top with a dollop of sour cream and sprinkling of cilantro.
Repeat the process with remaining ingredients.
Enjoy!

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