Recipe courtesy of Fernando Burgos, Gourmet Dining, LLC.
4 lbs boneless pork shoulder
1 onion, chopped
1 carrot, half-inch dice
1/8 teaspoon dried oregano
1/8 teaspoon ground cumin
1/8 teaspoon ground coriander
1 tbsp salt
1. Place pork in a deep pan or large Dutch oven. Barely cover with water.
2. Add onion, carrots, oregano, cumin, coriander and salt to pan and bring to a boil on high heat. Cover pan and simmer gently for 2 1/2 hours.
3. Remove pork from pan or pot and place in a roasting pan. Roast in oven at 350 degrees F (300 F if using convection oven) until well browned and internal temperature reaches 155 degrees F, around 45 to 60 minutes more.
4. Trim fat from surface of the pork and shred into large strips with two forks. Serve with fresh salsa and tortilla chips. Recommended sides: sweet potatoes and rice and beans.