2 pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces
14 1/2-ounce can chicken broth
1 cup (about) water
14 1/2-ounce can chicken broth
1 cup (about) water
Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat.
It even better if you let it fry a bit in the rendered fat, the caramelized bits are the best.
Super simple, start it and walk away. I like to add some orange juice and zest and a dried chili (jalepeno or serrano) or two.