4 lbs. pork shoulder
2 tbsp. ground cumin
1 tbsp. ground leaf oregano
1 onion, chopped
2 tbsp. ground New Mexico or pasilla chilies
1 tsp. salt
1/4 tsp. black pepper

Place pork in large pot and cover with water. Add seasonings and bring to a boil. Cover, reduce heat and simmer for 2 or 3 hours or until very tender. Remove meat from broth and shred lightly. Place in a large roasting pan in a 400 degree oven for 30 minutes, or until nice and brown and crunchy. Meat will be moist inside. Serve with warm flour tortillas and salsa, sour cream, guacamole, chopped green onions and cilantro as accompaniments. Serves 6-8.