BRAISED GARLIC & CINNAMON PORK SHOULDER with CILANTRO SAUCE

PORK:
#
1 Tbs. ghee
2 lbs. organic pork shoulder, cut in 2" strips
4 garlic cloves, minced
1 Tbs. cinnamon
1 Tbs. dried oregano
10 fresh sage leaves
5 bay leaves (dry or fresh)
2 tsp. sea salt
2 Tbs. apple cider vinegar
2 cups chicken or beef broth (homemade or store bought)
#
CILANTRO SAUCE:
#
1 cup fresh cilantro
Juice from 1 lime
1 tsp. sea salt
1/4 cup avocado oil
#
INSTRUCTIONS:
#
Place cut pork and marinade ingredients in a large bowl and place in the fridge for 3 hours or overnight.
#
Heat 1 Tbs. ghee in a large stock pot.
#
Add the entire bowl of marinated pork.
#
Cook on very low heat with a lid on for about an hour.
#
After an hour, remove the lid and continue cooking until most of the liquid has evaporated.
#
Remove the sage and bay leaves. Don't burn your fingers! Throw the leaves away.
#
Heat a large frying pan to medium high and add the entire stock pot of cooked pork.
#
Fry until the pork pieces have browned on all sides.
#
Turn off the heat and place the pork on a serving plate.
#
Blend your cilantro sauce ingredients until creamy.
#
Pour into a ramiken.
#
Serve sauce with pork.
#
Optional: top pork with fresh cilantro and a few squeezes of fresh lime.
#
Enjoy by itself or with your favorite veggie!