Posted on: 2011-01-30 20:11:00 -0500
Calling a dish that calls for slow cooking "quick" may be disingenuous, but this one has minimal prep time. Start with a four-pound pork shoulder, cut out the bone and excess fat, and cut into small cubes. Dump the pork into a stock pot, crumble in a pound of chorizo sausage, and pour in two pounds of salsa. Put on the lid and cook in the oven at 80 C (175 F) all day. Serve and enjoy!