Shredded Pork for Mexican Recipes

• 2 12 lbs boneless pork butt, trimmed of all but a thin layer of fat
• 1 head of garlic, unpeeled and cut crosswise in half
• 1 teaspoon black peppercorns
• 4 large bay leaves
• 1 teaspoon salt (to taste)

1. Place pork butt in large Dutch oven or medium-size stockpot.
2. Add garlic, peppercorns, bay leaves and salt.
3. Add enough cold water to cover by at least 3 inches.
4. Bring just to a boil on high heat, quickly reduce heat to medium-low and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking.
5. A piece this size should be well-cooked but not dried out in 11/2 to 2 hours.
6. Remove from stock and let cool to room temperature.
7. When cool, pull meat into fine shreds and mix with red chile.
8. Strain and degrease the stock.
9. It will be easier to remove fat if the stock is thoroughly chilled.
10. Stock can be kept, tightly covered, for 2 days in the refrigerator if degreased at once, up to a week if you leave the top layer of fat on it until ready to use.
11. The stock also freezes well.

pork butt, garlic, black peppercorns, bay leaves, salt

Taken from www.food.com/recipe/shredded-pork-for-mexican-recipes-319087 (may not work)