You’ll find strongly seasoned, crunchy pork everywhere in Latin America, and it’s always irresistible.

　　

Ingredients

makes 4 servings

　　1 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks

　　5 garlic cloves, peeled and crushed

　　1 tablespoon coriander seeds

　　1 dried chipotle or other chile

　　1 cinnamon stick

　　Several gratings of nutmeg

　　Salt

　　1/2 cup chopped fresh cilantro

　　2 limes, cut into wedges

　　

Step 1

Put the pork in a deep skillet or wide saucepan; wrap the garlic, coriander, chile, and cinnamon in a piece of cheesecloth and add to the pan, along with the nutmeg and salt to taste. Add water to cover and bring to a boil over high heat. Turn the heat to low and simmer until the pork is very tender, about 1 1/4 hours, adding water as necessary.

　　

Step 2

When the pork is soft, remove the cheesecloth sack and discard. Raise the heat to medium-high and boil off all the liquid.

　　

Step 3

If you choose not to grill, you can now brown the pork in its own remaining fat. Garnish with cilantro and serve with lime wedges. Or thread the pork onto 8 skewers and, when you’re ready to eat, grill them lightly on all sides to brown before garnishing and serving.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.