Mexican Pulled Pork

2 Pork shoulders

2 cups chicken broth

2 cups Red enchilada sauce

1 1/2 T Salt

2T Cumin

3T Chili Powder

2T Oregano

2T Ancho Powder

2T Chipotle Powder

1T Black Pepper

2 heads of garlic Halved horizontally

Trim fat from pork, put in big dutch oven or roasting pan with lid. Sprinkle all seasoning over the pork add the chicken broth, enchilada sauce and garlic. Cook covered overnight at 225 degrees. 7-8 hours.

The smell of garlic will fill the house and seem over the top. Don't panic once you remove the garlic after the pork is cooked you will have a light to moderate garlic flavor no where near the intense aroma during roasting.

When cooked, defat the pork as much as possible. Not all pork fat is created equally. Too much of the pork fat can impart off flavors. I go to great lengths to serve this super lean.

I take the big chunks of pork off and shred it into a pan or crock to heat later. Drain the liquid through a strainer into a sauce pan and reduce by half. Refrigerate until the fat solidifies on top, skim off the top fat and discard, heat the remaining sauce slightly to pour back over the shredded pork. When shredding the pork I am constantly removing the fat. Putting the pork back into the oven for 10-15 minutes at a time allows the pork fat to continue to melt away. I usually shred what I can and return the pork to the oven at 350 degrees, when I get into fat deeper in the shoulder. It usually goes back into the oven 3 or 4 times to melt the fat away.

Serve with Tortillas, fresh Guacamole and all your favorite taco toppings.