Shredded Mexican Pork
3 lbs. lean boneless pork shoulder roast, cut into 2-3" chunks
2 tbsp. oil
2 lg. onions, chopped
4 garlic cloves, minced
1 (16 oz.) can tomatoes, cut up
3 jalapeno peppers, chopped
3 bay leaves
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano, crushed
In a dutch oven, brown the pork several pieces at a time in hot oil over medium heat then remove pork to a bowl.