1 tbsp salt
1/4 teaspoon fresh ground black pepper
1 tbsp oregano, dried
1 teaspoon dried ancho chile, ground
4 lbs pork shoulder, bone in, 2 inch pieces
2 onions chopped
2 dried ancho chile, split and seeds removed
1 peppers guajillo, dried , split and seeds removed
15 cloves garlic, chopped
black peppercorn
1 teaspoon oregano, dried
2 cups chicken stock or canned chicken broth
1 carrot, peeled and coarsely chopped
Make a dry rub with first 4 ingredients. Note: if you enjoy smoked salt, you can add some here in place of the kosher salt. Use the dry rub, the day before if possible to season the pork shoulder. Cover and refrigerate until 1 hour before cooking.
At the bottom of a heavy skillet, or roasting pan with tight fitting cover, that just fits the ingredients, place the onions, carrot, dried chilies, garlic, peppercorns and oregano. Place the seasoned meat on top of the vegetables and pour in the broth.
Check the level of the liquid; it should reach about one quarter of the way up the roast. Add more if needed. Cook for 3 hours uncovered and test the meat for doneness. It will be done if it offers little resistance to the probing of a sharp knife. If necessary continue longer until it is done.
Remove the meat from the pan. Strain the sauce and skim well. Remove bones and then blend with a hand blender. Arrange meat on a warm platter and cover with blended sauce.
