PORK DESHEBRADO (DESHILACHADO)
(SHREDDED BRAISED PORK)
Makes about 8 cups

Use in flautas or in tacos, burritos, chimichangas or tortilla casseroles.

1 bone-in pork shoulder roast (5 to 6 lbs.)
1 large onion, peeled and sliced
3 garlic cloves, peeled and chopped
2 tsp. dried oregano, crumbled
2 tsp. ground cumin, preferably from toasted seeds
2 tsp. salt
1 cup homemade or frozen and thawed red chile puree (optional)
4 cups lightly salted chicken broth

Position rack in middle of oven and preheat to 375 degrees F.

Lay the pork shoulder fat side up in a heavy 6- to 8-quart flame-proof Dutch oven. Scatter the onion, garlic, oregano, cumin, and salt over the pork. Add the chile puree, if using, and the chicken broth. Add water to bring the level of liquid halfway up the roast.

Cover the Dutch oven, set it over medium heat, and bring to a simmer.

Put the roast in the oven and bake, turning it at the estimated halfway point, until the meat is tender, about 4 hours.

Cool pork to room temperature in braising liquid.

Transfer to a cutting board, trim away fat, and remove bone. Using the tines of 2 forks, one held in each hand, shred the meat in a downward pulling motion.

Strain and degrease broth.

The meat can be used immediately, or it can be moistened with the broth and refrigerated for up to 3 days or frozen for up to 2 months. Return to room temperature before using.

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THE CREMA
Makes about 2 cups

2 cups heavy cream, preferably not ultra-pasteurized
3 Tbsp. cultured buttermilk or plain yogurt

In a bowl, whisk together the heavy cream and buttermilk or yogurt. Loosely cover and let stand at room temperature for 12 hours; the mixture will thicken and become acidic.

Cover and refrigerate until needed; the cream will thicken further and become more tart. It will keep for up to 10 days.