Preparation:
Trim most of fat from pork and cut into 1x2-inch pieces combine with remaining ingredients in a saucepot add water to barely cover and place over a moderate flame bring to a boil, reduce heat, and simmer slowly until all water has evaporated if meat is not tender at this point, add additional water and cook until evaporated remove and discard onions return meat to pan, over a very low flame allow meat to cook in it's own rendered fat, turning often, until browned well on all sides and very tender remove from pan separate fibers with a fork to shred slight |
