- 1 kg diced pork shoulder from the posh supermarket (a whole five pounds)
- 10g sea salt
- 3 whole dried chipotles, roughly chopped, seeds and all
- four cloves garlic, peeled and squished
- 1 cinnamon stick
- 2 tsp dried oregano
- 2 tsp cumin seeds
Mix the pork and salt and leave for an hour two, or overnight in the fridge.
Put everything into a roasting tin, where it will fit in a single layer, and pour over boiling water to almost, but not quite cover the meat. Place in the oven for two hours at Gas 4 (thermometer reckoned 160°C) – uncovered – stir once or twice as the top starts to brown. It may dry out a little fast in a fan oven, so you may want to top up the liquid level. After two hours, start poking and prodding: the meat should more or less collapse given a squeeze, the fat should have rendered, and there will be a scant quarter inch of dark gooey juices at the bottom of the tin, into which the chilli and garlic will have collapsed and dissolved.
Extract the meat with a slotted spoon and shred with a pair of forks, but leave the roasting tin on the bench, and under no circumstances discard the liquid.
Return the shredded meat to the roasting tin, and combine with the liquid: the extra surface area will probably absorb most, if not all of it.
Return to the oven for another half an hour to crisp up, but keep an eye on it so it doesn’t burn.