Recipes

Preheat your oven to 325°F.  In a large dutch oven over high heat, add the vegetable oil and let it get hot.  Season the pork shoulder generously with salt.  Brown the pork shoulder on all sides in the hot pan.  When it is well browned, set it aside on a clean tray and add the onions to the pot.  Let them get a nice golden brown (they do not have to cook through).  Add the stock, tomatoes, chipotle peppers, and crushed garlic.  Mix well and place the pork shoulder back into the pot. It should stick up out of the liquid about half way.  Bring mixture to a boil, cover and move into the oven.  Let the mixture braise for 4-6 hours or until the meat is tender and juicy and pulls apart with just a fork.  Let the pork cool (best cooled overnight sitting in the braising liquid).

To finish:  Remove excess fat from the braise (if it is refrigerator cold the fat should be easy to scrape off when it is hardened).  Slowly warm the pork shoulder in the liquid over low heat on the stove top or in a low oven.  When it is heated through, pull the pork with two forks, removing any bone or large chunks of fat.  Put the pulled pork into a pot.  Strain the liquid through a mesh strainer and pour it back into the pot with the shredded pork.  Heat until simmering, season with salt and pepper to taste and serve. *It is important not to mix the mixture too much or it will get gummy.  Also, it is best not to boil the meat as it will make it tough and stringy.