2 lb. table trim boneless pork shoulder roast
2 tbsp. bacon drippings or shortening
3 c. chopped onions
3 cloves garlic, minced
3 c. chopped fresh tomatoes
1/3-1/2 c. chili powder
1 tbsp. dried oregano leaves
1-2 tsp. cumin
1 tsp. salt
1/4-1/2 tsp. hot pepper sauce
1 bay leaf
1 can (14 oz.) chicken broth

Slice pork roast into 3/4 inch thick slices; cut slices into 3/4 inch cubes. Heat bacon drippings in Dutch oven over medium-high heat. Brown pork. Add onions and garlic; cook and stir until onions are tender. Stir in remaining ingredients. Simmer, uncovered, about 1 1/2 to 2 hours or until meat is very tender and liquid is thickened. Stir occasionally. Serve with wedges of Cheddar cheese and hot rice.