3.5 to 5
lb pork shoulder(bone-in). You can sub other pork roasts(loin, club
1 onion large, peeled and quartered
2 cups chicken stock (or water)
1 1/2 lb. tomatillos, peeled, washed and left whole
1 tsp. cumin seed
1 tsp. Hungarian sweet paprika
1 tbl. dried oregano
1 tbl. chipotle chile, finely chopped (optional)
Preheat oven to 350 deg.
Place the pork in a large, heavy dutch
oven and add the oregano, cumin, paprika, onion, tomatillos, chipotle
chile and broth and/or water (basically, everything). Place over high
heat, cover and bring to a boil; spoon some of the hot liquid over the
top of the meat, then cover again and transfer to the oven. Cook until
the meat is literally falling off the bone, about 4 hours, spooning the
liquid over the top of the meat once or twice during cooking.
Remove the pot from the oven and place on the stovetop. Discard as much of the accumulated fat from the pan juices as possible. Using a large spoon, push the meat off the bone in chunks, discard the bone and any large pieces of fat.
Cook the meat in the pan juices over medium-high heat, stirring and breaking it up with the spoon, until most of the liquid is absorbed and the meat begins to sizzle, about 5-10 minutes( the meat should pull into shreds as you work; don't worry if there are some larger chunks.
Spoon into warmed tortillas, rice and salsa.