We are pulling the Aji Sauce back out from the Peruvian Chicken because you all LOVED that one, and it works well here!

It took me years to understand that inexpensive cuts of meat feel like they’re overcooked, but you just 👏🏼 keep 👏🏼 going 👏🏼 and eventually, they get tender. We seem to find that most recipes for braised or stewed meats, take twice as long as recipes suggest. The pork will still feel tough a few hours in, but keep going, and it will give in.

This is a great recipe to make in advance, and reheat as needed. Goes on nachos, tacos, could mix leftovers with bbq sauce and stuff it in a sandwich.

[Update!] Per review, I upped the amount of liquid in the pot, as some of you mentioned you thought it needed more. The recipe below reflects that change!