Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt --- plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together.

Ingredients

boneless pork loin (cut into small pieces)↗1⁄2 lb
cider vinegar↗1 tablespoon
chili powder↗1 tablespoon
crushed red pepper flakes (or to taste, adjust to suit heat level)↗1 teaspoon
paprika↗1 1⁄2 teaspoons
oil2 teaspoons
sugar↗1⁄2 teaspoon
dried oregano↗1⁄2 teaspoon
cumin↗1⁄2 teaspoon
salt (or to taste, I use seasoned salt)1⁄2 teaspoon
fresh ground black pepper (or to taste)↗1⁄2 teaspoon
fresh minced garlic2 tablespoons

Step-by-step instructions

1
Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
2
Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
3
The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.

Source: food.com

Original recipe ↗

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