Aunt Tinda


I made my Aunt Tinda’s Pork recipe for lunch in California. So delicious and a great option if you’re eating meat! Serves 6-8. 


3-5lb pork butt shoulder 
¼ cup lemon juice
1 onion, sliced

Spice Mixture:
2 Tbsp fresh oregano
1 Tbsp JF Spicy Salt
1 Tbsp fresh cracked black pepper 
2 tsp cumin
1 Tbsp fresh garlic, chopped


Preheat your oven to 350°. In a bowl combine the oregano, JF Spicy Salt, black pepper, cumin, and garlic to create your spice mixture. Using a sharp knife puncture deep holes all over the pork shoulder and pack them with your spices. 

Transfer the pork to a large roasting pan and coat with any remaining seasoning and lemon juice, careful not to rinse off the meat in the process. Add the sliced onion and cook covered at 350° for 2-3 hours, until fork shreddable. 

Serve warm and enjoy in tacos, over rice, or on its own!