Feeds 20 (so cut down!)
1/4C vegetable oil
4 lbs cubed pork shoulder or butt
1C onion chopped
1T garlic minced
3T lime juice
1T chili powder
1/2t ground cumin
1/2t ground oregano
58oz chicken stock
Heat oil, add port to oil and brown.
Add onion, garlic, lime juice, hili, cumin, oregano and mix well. Add 2/3 of chicken stock and bring to a boil.
Then turn down to s a simmer and cook for 2 1/2 - 3 hours until meat is tender. Add stock as you simmer you don't want meat to dry out.
Serve over rice (and/or with black beans, and/or green/red salsa to add)