Shredded Pork

• 2 pounds boneless pork shoulder, cut into 1-inch chunks
• 1 large white onion, peeled and quartered
• 5 garlic cloves, peeled and lightly crushed
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 ancho or other large mild dried chile, optional
• Salt and black pepper to taste

1. Combine all the ingredients in a saucepan with a lid and add water to cover.
2. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface.
3. Partially cover and adjust the heat so the mixture simmers steadily.
4. Cook until the meat is quite tender, about an hour, then cool.
5. Shred the meat with your fingers.
6. Taste and adjust the seasoning; use within a couple of days.

pork shoulder, white onion, garlic, bay leaves, ground cumin, dried chile, salt

Taken from www.epicurious.com/recipes/food/views/shredded-pork-386285 (may not work)