Café Pasqual'S Barbacoa

• 1 pound onions, peeled and diced
• 1 pound firm-ripe tomatoes, rinsed, cored, and chopped
• 4 cloves garlic, peeled and minced
• 3 ounces fresh jalapeno chilies (about 4 total), rinsed, stemmed, seeded, and quartered lengthwise
• 2 dried bay leaves
• 1 cup fat-skimmed chicken broth
• 1/2 cup lime juice
• 2 tablespoons white wine vinegar
• 2 teaspoons dried thyme
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican or regular oregano
• About 1 teaspoon salt
• 1/2 teaspoon coarse-ground pepper
• 1 boned, tied beef chuck or boned pork shoulder or butt (4 to 5 lb.)

1. In a 9- by 13-inch pan, mix onions, tomatoes, garlic, jalapenos, bay leaves, chicken broth, lime juice, vinegar, thyme, cumin, oregano, 1 teaspoon salt, and pepper. Rinse meat, place in pan, and turn to coat. Cover and chill at least 3 hours or up to 1 day, turning meat occasionally. Seal pan with foil.
2. Bake in a 300u0b0 oven until meat is tender enough to pull apart easily, 4 to 5 hours. Supporting with 2 slotted spoons, transfer meat to a platter. Pour pan juices through a strainer into a 12-inch frying pan or a 5- to 6-quart pan (discard bay leaves; reserve remaining vegetable mixture); skim and discard fat. Boil juices over high heat until reduced to 1 cup, 25 to 30 minutes.
3. When meat is cool enough to handle, in about 10 minutes, discard string. Use 2 forks or your fingers to pull meat into shreds; discard fat and connective tissue. Add meat and reserved vegetable mixture to pan with juices. Stir occasionally over medium heat until steaming, about 5 minutes. Season to taste with salt.
4. Nutritional analysis per 1/2 cup.

onions, tomatoes, garlic, fresh jalapeufo chilies, bay leaves, chicken broth, lime juice, white wine vinegar, thyme, ground cumin, regular oregano, salt, coarseground pepper, pork shoulder

Taken from www.myrecipes.com/recipe/caf-pasquals-barbacoa (may not work)