3 pounds well marbled boneless pork shoulder cut into 2 or 3 three very large cubes
1 pound bacon fat , or pork belly with skin
Salt and freshly ground black pepper
2 Tbs freshly ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, whole
1 jalapeno chopped not seeded
olive oil for browning
Rinse and dry the pork shoulder and belly pieces. Salt and pepper. Mix the cumin with olive oil and rub all over pork.
Heat a Dutch oven or other thick bottom saucepan and when hot add 1 tbs olive oil and the onion, jalapeno and garlic
Add 2 to 3 cups of water. Enough so that you don't cover the meat as you will be basting, not boiling
Baste covered for 90 minutes at low heat turning the meat every 30 minutes to insure even cooking
After 90 minutes change to half covering the pot so that the water will evaporate leaving behind pork fat and the fork tender pork.
Continue cooking and turning the pork in its own fat until meat is crusty.
Remove from pot and let cool slightly before pulling apart with a fork.
Serve with rice and other ingredients over tortillas (tacos)
