Place meat in a Dutch oven and pour in enough water to cover it by 2 inches.
Bring liquid to a boil and, using a small strainer, remove scum that rises to the
top. Add remaining ingredients; then simmer the meat, uncovered, adding water as
necessary, for 45 minutes to 1 hour or until it is tender but not dry.
When the liquid has cooled, strain it and reserve it for another use (it is excellent
when used to make Mexican Rice).
Shred the meat by hand or in a food processor with a plastic blade.
Yield: about 4 cups
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