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Cut Pork Shoulder into 2 inch chunks.
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I cut around the bone as much as I could, but don't worry too much because it will shred off later. Place in bowl.
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In a large pan, heat oil on medium high.
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Sprinkle salt, cumin, ancho chili powder, oregano and garlic over pork chunks and mix to combine.
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Add pork and pork bone to heated pan and brown for about 5 minutes*.
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* I was not worried about every piece being browned, I just stood over the pan, stirred the meat (all of it) a few times and that was it.
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This can also be done in a dutch oven which can directly be transferred to the oven.
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Transfer the meat to a large baking dish cover with foil.
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Slowly roast at 300 degrees for 4 hours.