Pork Machaca (Tender Pulled Mexican Pork)
"This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!..."
INGREDIENTS
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1 (4 -5 lb) pork butt (about 4-5 lbs, but up to 10 is fine too)
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2 quarts water (enough to cover meat by about 2/3)
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2 1/2 tablespoons chicken bouillon powder (Knorr is my favorite)
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1 (15 ounce) can diced tomatoes or 3 tablespoons tomato paste
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20 whole garlic cloves (or 2 tbl. granulated, but fresh will work better)
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4 whole jalapenos, more can be used for a spicier final dish (or 2 small cans diced green chiles, or 1 small can jalepenos-not pickled)
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2 teaspoons oregano (dry leaf..never use ground!)
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