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PART 1: Place shortening in pan and heat over medium-low heat until the shortening liquefies.
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Remove from the heat and wait 5 minutes, then add the spices (Chili powder, cumin, salt and pepper.
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Mix well with a wooden spoon and let cool until the mixture becomes solid again.
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**Do not refrigerate, the shortening will become too hard to work with later.
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**.
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Once the mixture is cool and solid, lay out a very large piece of aluminium foil.
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(enough to wrap around the shoulder at least once).
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Place the pork shoulder on the foil and rub all the shortening on to the piece of meat.
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Wrap the foil around the meat tight and then turn over and repeat the wrap with another piece of aluminum foil.
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Place in baking dish.
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Place in refrigerator overnight.
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Part 2: Place the baking dish in the oven with the tightly wrapped meat and turn oven on to 250 degrees F.
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Cook at this temperature for 10-12 hours (aprox 1.5 hours per lb of meat cooked).
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Internal temperature should be 200 F when finished.
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Remove from oven and let sit on the counter for 30 minutes.
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Cut open the foil and remove the pork.
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There will be a lot of liquid, **DO NOT DISCARD**.
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On a cutting board or in the baking dish with all the liquid (foil discarded).
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Take two forks and shred the meat, it should be very easy because the meat should already be falling apart.
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Place the meat back into the liquid and mix until all the liquid is absorbed into the meat.
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This may take a while 30-60 minutes.
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Once the meat and liquid are together and the meat is mostly cooled, it can be bagged and refrigerated for up to 3 days or frozen for up to 3 months.
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Bag according to meal size.
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Part 3: Thaw meat from the freezer or remove from the refrigerator.
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Preheat oven to 475-500F.
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Place the pork into a large cast iron skillet and place into the oven for 30 minutes, stirring every 10 minutes.
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It should be dark and crispy on the outsides, and smell outstanding.
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Serve on corn or flour tortillas, with shredded lettuce (cabbage is traditional), cheese, tomatoes.
