Slow cook, then pull or chunk the meat, which then gets a crisping in oil or under a broiler.\
This is the recipe I used; thought it came out well, although next time I'd probably do a skillet
fry of the meat instead of broiling.
1 habanero chile or any hot pepper, minced
2 cloves garlic, grated
Mexican Rub (see Below)
juice of 1/2 orange
juice of 1 lime
1/8 cup brown sugar
1 shallot, grated
mix in mortar to make a paste
MEX RUB
Chili, garlic, cumin, season salt, pepper, ginger, oregano
Chicken broth
1/2 tsp oregano
dash mesquite smoke
Orange juice
1/2 onion
some pickled peppers
2 garlic cloves
Cut pork into 3 inch chunks. Rub well with marinade. Put in ziploc bag and let sit for 2 hrs.
Put the pork into a large skillet or wok. Add chicken broth to come up halfway on the meat. Add the other ingredients.
Cover and simmer for 2 hrs, turning occasionally. (You can also do this in the oven.)
The pork should be just about falling apart at this point. Remove the pork and shred. Add a little of the pan juice if needed to keep pork nice and moist.
Return to skillet and crisp in some fat.
