1 pound boneless pork shoulder
1 tomato, rough chopped
1 small onion, cut into fourths
1 carrot. cut into 1 inch chunks
1 stalk celery, cut into 1 inch chunks
1 Tbsp chili powder
1 tsp salt
1/4 tsp cumin seed OR 1/2 tsp ground cumin
1/4 tsp oregano, dried
1/4 tsp black pepper
1 clove garlic, rough chopped
1 bay leaf
Place all ingredients in to a large stockpot with enough water to just cover. Bring to a boil and reduce. Cover and simmer for about 90 minutes until pork is tender. Remove from broth. Cool. Shred when cooled. If pork becomes dry add a little of the reserved liquid.
NOTE: I use the other reserved liquid to make Rice-Lulu-Roni. This meat can be used for tacos, burritos, enchiladas, etc. It freezes well too. I put some of the reserved liquid into the meat when I freeze it so that it is not too dry when thawed.