Cut pork meat into chunks and reserve the big pieces of fat for other uses. (I leave some fat as it adds flavor). Add pork chunks, broth, garlic, comino, onion and cilantro to a Dutch oven. If necessary, add water so that the meat is covered.
Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
Remove the meat carefully from pot and place in a roasting pan. Drain stock, removing onion and solids. Save for other use. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy. Heat corn tortillas & serve with desired toppings.