Ingredients

1 Bone in Boston Butt piece from Heritage Foods USA
2 Tbsp toasted & ground cumin seed
2 Tbsp toasted & ground coriander seed
4 Tbsp ancho chile powder
¼ Cup fresh squeezed lime juice
¼ Cup olive oil
2 Tsp salt
1 Tsp black pepper
2 Cups chicken stock, or vegetable stock

For tacos:
Fresh corn tortillas
Guacamole
Pico de gallo
Cilantro
Lime wedges

Directions

1. Make a paste with the spices, lime juice and olive oil. Rub into pork shoulder and marinate for 4 to 6 hours, or, preferably, overnight.
2. In a heavy skillet or dutch oven, brown the shoulder in 2 tbsp of olive oil. The spices will smoke a bit.
3. Place shoulder in a dutch oven or other heavy pot with a lid that can go in the oven.
4. Pour in 2 cups of stock. Cover pot with foil, then the lid.
5. Cook in oven at 200 degrees preferably overnight. Alternatively, you can place the browned shoulder and stock in a crock pot and cook on the low setting overnight, or until the meat is very tender and falling off the bone.

For tacos:
Shred pork with your hands or two forks. Warm tortillas and build your tacos.

Have plenty of cold Negra Modelo or mexican bottled Coke (made with sugar!) on hand.