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1
Place the meat in a large saucepan or Dutch oven with the onion, 2 of the garlic cloves, 6 sprigs of mint, the peppercorns and 1 teaspoon salt (or to taste).
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2
Add enough cold water to cover by 1 inch.
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3
Bring to a boil over high heat; quickly reduce the heat to medium-low and cook, partly covered, until the meat is well cooked, about 1 1/2 to 2 hours.
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4
Remove the meat, saving the stock for another purpose.
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5
When the meat is cool enough to handle, cut it across the grain into 3 large chunks and pull into fine shreds.
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6
Transfer the meat to a bowl large enough to hold all the remaining ingredients.
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7
Make a vinaigrette: Peel the remaining garlic clove and using a mortar and pestle or the flat of a heavy knife blade, crush it to a paste with the remaining 1 teaspoon salt.
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8
In a small bowl, whisk together the crushed garlic with the vinegar, olive oil, and freshly ground pepper to taste.
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9
Pour the dressing over the shredded meat and toss to combine.
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10
Let marinate, covered, for 1 hour at room temperature.
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11
Prepare the other salad ingredients: Finely chop the tomatoes.
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12
Remove and discard the tops and seeds of the chiles; mince the flesh.
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13
Slice the radishes thinly and cut into fine julienne.
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14
Peel and pit the avocados; cut the flesh into 1/2-inch dice.
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15
Strip the leaves from the remaining mint sprigs and chop coarsely.
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16
Add all these ingredients to the marinated meat and toss to combine thoroughly.
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17
Taste for seasoning; add more salt and pepper if desired.
