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1
Preheat your oven to 350 F. Sprinkle a few pinches of salt over the cubed pork and set aside.
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2
Add 2 tablespoons of the canola oil to a large (4-5 quart) Dutch oven over medium-high heat.
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3
Brown the pork, working in a few batches, if necessary.
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4
Once browned, remove the pork from the pan and set it aside.
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5
Using the same Dutch oven, add one tablespoon of oil to the pan and brown the onion.
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6
When its almost finished, add the garlic.
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7
Next add the pork back to the Dutch oven and stir to combine everything.
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8
Into the Dutch oven, also add the chile powder, ancho chile powder, cumin, bay leaves, oregano, and the salt and pepper.
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9
Next add enough water to cover the pork, place the lid on, and place it in the oven for about 2 1/2 hours, stirring the mixture every half hour or so.
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10
After about two hours of cooking, most of the liquid should be evaporated.
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11
Remove the bay leaves from the pan.
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12
Next remove the pork from the pan, allow it to cool, and cut it into smaller cubes, or shred it.
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13
Put the pork back in the Dutch oven and allow it to cook for another half hour.
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14
Serve pork in the corn tortillas, taco style, with cheese, salsa and avocado as optional garnishes.
