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“A family favorite, we love to serve this with cilantro lime rice, cheese, salsa, and guacamole.”
3hrs 15mins

Ingredients Nutrition


  1. On the stove, preheat a large pot to high heat.
  2. In a small bowl combine the garlic, cumin, oregano, salt, pepper, and cloves with a fork.
  3. Dry off the shoulder with a towel and rub the outside of the pork shoulder with the spice mixture.
  4. In a separate bowl, whisk together the stock, apple cider vinegar, and jalapeno.
  5. Once the pot is hot enough for water to bead, add the lard and allow it to melt.
  6. Place the pork shoulder in the hot pot and sear it on all sides.
  7. Immediately pour the stock mixture into the pot and allow everything to come to a boil.
  8. Cover the pot with a lid and turn heat down to a simmer over low-medium heat.
  9. The meat will be done when it easily falls apart and shreds with a fork (for a 2lb. roast, this could take 2-3 hours). You may check on the meat once or twice during the cooking process to ensure it does not dry out.
  10. Once the meat is done cooking, squeeze the lime juice over the barbacoa and stir to combine flavors.
  11. Enjoy!

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