Ingredients

• 3 pounds port shoulder roast
• 1 can chicken stock
• 2 ancho chilies and 2 others
• 1 onion, chopped
• 1 head garlic peeled
• ½ bunch celery, chopped
• 1 tablespoon oregano
• 1 tablespoon cumin
• 2 tablespoons sesame seeds
• Salt to taste
• Olive oil
• Salsa
• Tortillas
• Avocados
• Sour Cream

Instructions

1. Trim the pork of unnecessary fat.
2. Place it in a pot with everything except the oregano, cumin, sesame and salt.
3. Bring to a slow boil, cover and bake for 2 hours
4. Remove the pork roast and cool.
5. Grind the seasons together and add to the liquid in the pot. Simmer the liquid for 20 minutes.
6. Blend liquid in a blender and return to the pan. Reduce until thickened.
7. Take the cooled pork and shred the meat. Sauté the meat olive oil until crispy.
8. Serve meat on tortillas with sauce and salsa and other items to taste.

Source: From Naomi