Texican Shredded Pork

This is an excellent recipe for filling tostados, tacos or burritos. Originally from a September 1989 issue of Bon Appetitthat that featured a "Do It Yourself Tostada Party" in the Cooking for Friends section. It can be made 2 days ahead, covered and refrigerated and rewarmed before serving.Stewing beef can also be substituted for the pork if you prefer.

• Ready In: 2 hrs 25 mins
• Yields: 6 cups

Ingredients

• 1⁄4 cup  vegetable oil
• 1  large onion, chopped
• 1  large  jalapeno pepper, minced (with seeds)
• 2  lbs  pork shoulder, cut into 2 inch cubes
• 1  tablespoon chili powder
• 2  teaspoons ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon dried thyme, crumbled
• 1⁄2 teaspoon dried oregano, crumbled
• 1⁄4 teaspoon ground cloves
• 1  pinch ground allspice
• 3  large garlic cloves, minced
• 2  tablespoons tomato paste
• 2 (14 1/2ounce) cans  stewed tomatoes
• 2  cups  beef stock or 2  cups  canned low sodium beef broth
• 2  cups  chicken stock or 2  cups  canned low sodium chicken broth
• 2  bay leaves, crumbled
• 1⁄4 cup  chopped cilantro

Directions

1. Heat oil in heavy Dutch oven over medium heat.
2. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
3. Add pork and stir until brown on all sides, about 7 minutes.
4. Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
5. Add garlic and tomato paste and cook 3 minutes.
6. Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
7. Uncover and simmer until pork is tender and shreds easily, about 1 hour.
8. Remove pork from liquid using slotted spoon and set aside.
9. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
10. Shred pork using fingers; mix into sauce.
11. (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
12. Spoon into serving bowl and sprinkle with cilantro.