A simple pork snack with a hint of Mexican spices. It goes great as a filling in wheat tortillas. Again, the technique is borrowed from my guru, Chef John at Foodwishes. If you still haven't visited his www.foodwishes.com, then I strongly recommend paying him a visit (after having read this blog, obviously).
Ingredients:1 kg pork shoulder
1 small onion
1 tsp oregano
1 tbsp cumin powder
1 tsp black pepper
3 cloves garlic
2 tbsp tomato paste
2 tsp salt
1 bay leaf
1 l. chicken stock
Water
Chop the onion and add it with the rest of the ingredients to a large pot or dutch oven. 
Place the pork on top and pour over the chicken stock. Add water until the pork is covered. Bring to a boil and then turn down the heat and let it simmer under lid for 3 hours.
Remove the meat and break it into large chunks. It' so tender and moist that it will almost fall apart by itself.
Ok, here's where I made the mistake of breaking it up into too small pieces. As a result it got quite dry. So leave it it rather chunky and cut it later, after roasting. Put the chunks in a preheated oven at 230ยบ C for 20 minutes until it's golden and crispy on the outside but still moist on the inside.
As said, mine turned out a bit on the dry side. But it was very tasty nonetheless.
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