Mexican Pulled Pork
You cannot mess up this deliciousness.
1 large pork shoulder-bone in
1 large onion, peeled sliced
1 qt chicken stock
1 quart of enchilada sauce
(homemade with guajillo chilis is great but canned works fine)
2 T cumin
4 T a great Chili powder
(Pendry's Top Hat or Original on line)
salt and pepper liberally
1 cup chopped green chilis-hatch mild
Add some hotter chilis as you wish, any of these are fine, a couple serranos, Chipotle in adobo, Dried Chipotle, Anchos, Jalapeños, Cayenne, or even hot sauce.
This is a little more about method than pure cooking skill. Trim extra fat from the pork shoulder. Liberally cover your pork in the dry spices, cover in green chilis, add whatever heat you want to bring.... Add onions and chicken stock and enchilada sauce. Use cast iron cookware with a cover if you have it. Put in a 250-300 degree oven, covered, overnight 8-10 hours. Check it, it should be falling off of the bone.... Strain the liquid through a china cap, or medium sieve into a separate pan and put in the refrigerator.
Pull the pork off in chunks and put in containers. There will be a lot of fat still inside the pork. Work hard to get as much of the fat off as possible you will be rewarded for that. I like to return the pan to the oven when the fat is hard to get off for 10-15 min at 300, the exposed fat melts away.... I may do this a couple of times, it renders the fat away. Cool the meat in the refrigerator.
When a solid cap of fat forms on the strained liquid(see pic), it can easily be removed. The liquid will be gelatinized. Return the liquid to the stove warm lightly and taste for seasoning. If too strong add chicken stock, or reduce at a very low boil to concentrate the flavor.
Pour the liquid over pulled pork, allow to cool in the refrigerator before covering. The liquid infuses the pork making it's flavors concentrated and very rich, and not fatty. I usually put it in small containers and freeze for tacos, enchiladas, or quesadillas.