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1
Smash the 4 cloves of garlic with the side of a cleaver or knife.
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2
Place garlic in a blender with 1/4 cup water and puree until smooth; set aside.
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3
Place meat, water, half of the pureed garlic (save the remaining half for the sauce mixture), the cheesecloth wrapped pickling spices and salt in a large stockpot and bring to a boil.
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4
Skim off any foam that rises.
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5
Reduce heat to low, and simmer one hour or until the meat is very tender, skimming off any foam as it comes to the surface.
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6
Remove the meat from the pan and allow to cool enough to handle, then shred meat with your fingers or two forks.
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7
Be sure to save 1 cup of the meat broth for the sauce mixture.
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8
Prick chiles several times all over with a fork or small knife.
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9
Roast chiles under direct heat (usually the broiler works nice), until they are blackened and charred.
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10
Remove them from heat and place in a paper bag or in a bowl covered with plastic wrap for about 15 minutes.
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11
When the skin on them has loosened and they are cool enough to handle, remove as much of the skin as you can, but don't worry too much if a few black bits remain (they just add flavor).
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12
Remove the stem and seeds, and chop (you should get at least 1/2 cup total).
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13
Preheat oven to 300F.
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14
Heat the oil in a large skillet and cook the onion until tender.
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15
Add the chopped chiles as well as the remaining garlic puree, vinegar, reserved meat broth, sliced jalapenos, jalapeno juice, and bay leaf.
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16
Stir in the shredded meat, and the red chile sauce, black pepper, green olives, chopped tomatoes, and wine, mixing well, and simmer about 10 minutes.
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17
Remove bay leaf.
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18
Place the meat on a shallow baking sheet, cover with foil, and bake at 300F for 1 hour, mixing occasionally.
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19
Serve in warmed tortillas, if desired.
