1 1/4 lbs. boneless pork shoulder or butt, excess fat trimmed
1 lg. (about 10 oz.) onion, chopped
2 cloves garlic, minced or pressed
1 (28 oz.) can tomatoes, undrained
1 c. regular strength beef broth
1 (4 oz.) can diced green chilies
1/4 c. raisins
2 tbsp. cider vinegar
1 cinnamon stick, about 2 1/2" long or 1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. pepper
8 flour tortillas, 6" - 8" wide)
Salt

Cut pork into 1 1/2" pieces. Place mat in a 4 to 5 quart pan with onion and garlic. Cover and cook over medium high heat until meat and onion exclude juices, 10 to 12 minutes. Uncover and stir often until liquid evaporates and meat and onion are browned, about 15 minutes.

To pan, add the tomatoes and their liquid, broth, green chilies, raisins, vinegar, cinnamon, cloves and pepper. Stir to release browned bits from pan bottom. Cover pan and simmer until meat is very tender when pierced, 1 1/4 to 1 1/2 hours. Uncover and, over high heat, boil mixture until excess liquid evaporates, about 10 minutes. Using two forks, coarsely shred meat.

If made ahead, cool, cover and chill up to 2 days. To reheat, place mixture over medium heat, stirring occasionally, until hot throughout, about 10 minutes.

Meanwhile, wrap tortillas in foil; bake in a 350 degree oven until warm, 15 to 20 minutes. (Or wrap in plastic wrap and cook in a microwave oven at full power, 100 percent, until warm, about 1 minute.)

Transfer meat to serving container. To eat, spoon mixture into warm tortillas. Season to taste with salt. Makes 4 servings.