3 pound pork butt (cut into 1 inch cubes)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1. Place everything in a large pot and just cover with water.
2. Bring to a boil, reduce the heat and simmer for 2 hours, covered.
3. Increase the heat to medium-high and boil uncovered until the water has evaporated and the fat has rendered. Stir a few times to make sure that the pork turns golden brown and crispy on all sides.
4. Shred the pork to the desire sized pieces.
Preparation time: 10 minutes
Cooking time: 1 hour and 40 minutes
Yield: 6 servings
2 pounds pork shoulder or butt
Salt and pepper to taste
1 1/2 pounds lard or pork fat or shortening
1 medium red onion
1 bunch cilantro
5 serrano chiles
Cut the pork into 2-inch cubes.
Generously season the pork all over with salt and pepper.
Add the well-seasoned meat and simmer, uncovered, over medium-low heat for 1 hour and 15 minutes, until fork tender.
You can refrigerate the fat for future use.
Preheat oven to 400 degrees.
Dice the red onion.
Chop the cilantro and chiles.
When cool enough to handle, shred the pork by hand or with the tines of two forks.
In a mixing bowl, toss the pork with the onion, cilantro, and chiles to combine.
Transfer to a casserole, cover tightly, and bake, until heated through, about 15 minutes.