Saturday, May 17, 2008


1 bone in port shoulder or butt (4-5 lbs)
4 cups regular-strength chicken broth
1 large onion, quartered
1 T each coriander seeds and cumin seeds
1 t dry oregano leaves
2 fresh jalapenos, cut into big chunks
2 bay leaves

Place pork, broth, onion, coriander, cumin, oregano, chiles, and bay leaves in a 5-6 quart pan. Add enough water just to cover meat. Cover pan and bring to a boil; reduce heat and simmer until meat pulls apart easily with a fork (3-4 hours).

Lift out meat. Discard fat. Place pork in a 9x13 pan and sprinkle with garlic salt. Bake, uncovered, in a 450 degree oven until sizzling and browned (about 20 minutes). Pull of chunks of meat and shred with 2 forks, discarding any fat. Squeeze lime juice over meat, if desired.

Serve with tortillas, grated cheese, tomatoes, salsa, chopped scallions, sliced olives, sour cream and guacamole. Great with Lori's Mexican Rice.

Makes 6-8 servings.

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