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1
In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides.
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2
Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
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3
In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
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4
Peel and slice into disk onion. Place onion on top of pork.
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5
Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
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6
Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook.
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7
Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
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8
After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour.
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9
When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can.
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10
You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
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11
I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix.
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12
Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.
