Peruvian Mo Anes Recipe

Marinate the Pork

In a large bowl, combine minced garlic, cumin, paprika, oregano, salt, black pepper, olive oil, and white wine vinegar. Mix well. Add the pork shoulder and coat it thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Broth

In a large pot or Dutch oven, heat over medium heat. Add the marinated pork shoulder along with any remaining marinade. Sear the pork on all sides until browned, about 10 minutes.

Cook the Pork

Pour in the chicken broth, ensuring the pork is mostly submerged. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours, or until the pork is tender and easily shreds with a fork.

Shred and Garnish

Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot to soak up more flavor. To serve, plate the pork and garnish with chopped cilantro, slices of lime, and finely chopped red onion.