INGREDIENTS

10 oz.  Garlic , minced 
1 tsp.  Lime , zest 
1/4 cup  Lime Juice  
1/2 cup  Salt  
1 tsp. Mexican Cinnamon Stick, toasted, ground 
1 tsp.  Coriander Seed, toasted, ground 
5 lbs.  Pork Shoulder, trimmed, cut into 2" pieces 
1 gallon  Chicken Stock  
4 oz. Guajillo Peppers , stemmed, seeded, hydrated in hot water 

DIRECTIONS

1.) Combine the first six ingredients together to make marinade.

2.) Rub the marinade into the skin of the pork shoulder and allow to marinate, under refrigeration overnight.

3.) In a deep hotel pan combine the chicken stock with the guajillo peppers and add the pork shoulder. Wrap with foil.

4.) Braise pork shoulder in oven at 250°F until the pork is pull-apart tender and cooked through.

5.) Pull the pork and hold hot for service.