Source: dLife

Tender shredded pork with plenty of herbs and spices perfect for tacos or in a sandwich.

Servings

3 lb Pork, shoulder, whole, lean, raw , rinsed and cut into 2-inch cubes
1 medium onions , peeled and sliced
9 medium garlic cloves , peeled
15 pinch fresh cilantro , rinsed (15 sprigs)
1 oz fresh mint , rinsed (6 sprigs)
3 bay leaves
1 tsp salt
1.5 lb chorizo sausage (or 1 1/2 pounds ground pork and 2 tablespoons chili powder; see notes)
1.5 cup Salsa, chipotle, medium
1.5 tbsp cider vinegar
0.75 tsp ground oregano , crumbled

1 Add pork, onion, garlic, cilantro, mint, bay leaves, 1 teaspoon salt, and 6 cups of water to a pot. Place lid on pot and let boil over high heat.
2 Lower heat and simmer 1 to 1 1/4 hours of until tender.
3 Using a slotted spoon, take pork out pot, leaving behind other solids. Save broth for another use.
4 Let pork cool then tear into strips.
5 Heat a frying pan over medium heat. Squeeze out inners of sausage from casing and brown in pan 6 to 10 minutes. (If using ground pork, crumble pork into pan and add chili powder.) If there is more than 1 tablespoon fat, drain excess.
6 Mix in pork, salsa, vinegar, and oregano.
7 Cook, stirring frequently, over low heat 4 to 6 minutes or until mixture is thick.

NOTES: For best results, buy a partially dried chorizo (longaniza) in a natural casing from a Mexican market. Otherwise, use the ground-pork option. You can prepare this savory meat mixture through step 2 up to 1 day ahead; cover and chill. Use for this meat for sandwiches or soft tacos.