I’ve been making this recipe for years and I love it but I was still a little surprised how popular it was in our Community Kitchen Sessions. It doesn’t hurt that it’s super simple. It takes minutes to prep the ingredients and pop into the oven. From there is mostly looks after itself. Feel free to adjust the flavourings to suit your tastes. When I make it at home, I use smoked chilies in the broth and broil the tomatoes until they are blistered and blackened. We held back on the chilies that night in the Community Kitchen and it was still wonderful. Andy, one of our participants had brought in a tortilla press from home that evening, so we made some fresh corn tortillas and ate this pork shoulder in shreds topped with guacamole and crumbled feta cheese.