3 lbs. lean boneless pork shoulder roast, cut into 2-3" chunks
2 tbsp. oil
2 lg. onions, chopped
4 garlic cloves, minced
1 (16 oz.) can tomatoes, cut up
3 jalapeno peppers, chopped
3 bay leaves
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano, crushed

In heavy 4 quart Dutch oven, brown pork, several pieces at a time in hot oil over a medium heat. Transfer with slotted spoon to a bowl. Reduce heat; in same pan, cook onions and garlic about 5 minutes or until tender. Drain off fat. Stir in undrained tomatoes, jalapenos, bay leaves, chili powder, cumin, oregano, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork. Bake, covered, in a 325 degree oven about 2 hours or until pork is very tender. Shred pork and return to liquid and reheat.