Ingredients

• Pork shoulder roast approx. 3 lbs
• Chicken stock 1 can or 2 cups
• Chiles (2 ancho and 2 other) 4..split open, seeds removed
• Onions, chopped 1
• Garlic, peeled 1 head
• Celery, chopped ½ head
• Oregano 1 T
• Cumin 1 T
• Sesame seeds 2 T
• Salt to taste
• Salsa,any kind but freshly made

Instructions

1. Trim the pork roast of unnecessary fat.
2. Place it in a pot with everything except the seasonings.
3. Bring to a slow boil, cover and bake for 2 hours.
4. Remove the pork roast and cool.
5. Grind the seasonings together in a mortar and pestle and add to the liquid in that pot. Simmer the liquid for 20 minutes.
6. Blend well in a blender, return to the pan, and reduce the liquid to correct consistency.
7. Take the cooled pork roast and shred the meat.
8. Sauté the meat in olive oil until crispy.  Add a small amount of the liquid sauce to that crispy meat for flavor.
9. Arrange on tortillas with freshly made salsa and serve.

Notes:

1. You will have way more sauce than you need but it will be good starter for the next batch or you can use it for a variety of other
2. You can freeze the sauce and shredded meat separately and finish at another time.
3. The spiciness depends on the chiles you choose.