What the flip am I cooking for dinner?

[purkinje]

^why is ur topic best of waywt

[deadkitty]

chop up some onions and bell pepper and heaps of garlic
heat up some olive oil in a big pot (I like to use a ceramic pot for this)
throw in the onions and bell pepper and cook until translucent
throw in the garlic and cook until fragrant (like a minute)
pour in a bunch of white wine. this kills off all the extra raw garlic taste
simmer until the wine is reduced by 1/2 - 2/3
chuck in a few cans of black beans (with the juice)
throw in a bunch of seasonings (sazon, garlic powder, cilantro powder, hot sauce, w/e)
heat to a rolling simmer then toss it in the oven, covered, at ~100ºC
cook for about 4 hours, checking every 30-45 min

[deadkitty]

get a nice pork shoulder and cut it up into ~4-5" cubes
salt it and then brown it in some olive oil or something. use lard if you wanna be authentic mexican
put enough water into your oven pan/pot to cover the pork 2/3 of the way up. scrape up all the bits on the bottom of the pan/pot
put all your seasonings in. I like to use ~ 2 tbsp oregano, 2 bay leaves, 1 stick of cinnamon, 1-2 tsp cumin, 1 tbsp ancho chili powder, 1 tbsp regular chili powder
stick it in the oven at 150ºC for ~2 1/2 hours. check it every 45 min or so
when this is done pull it out, shred it with a couple forks and drain off all the liquid (maybe save just a bit and reduce it in a saucepan or something)
wrap all your shredded pork bits in a banana leaf or two with the juice of a couple oranges and some limes. you can use bottled orange juice if you want but it's probably not as good. if you have to use it WITH pulp
stick this in the oven at ~175ºC for another hour.
once the hour is up, uncover the pork bits, crank your oven up to 200-250 and crisp them up for about 30 min

you can also just do the whole thing in banana leaves if you want