Feeds 20  (so cut down!)

1/4C vegetable oil    

4 lbs cubed pork shoulder or butt

1C onion chopped

1T garlic minced

3T lime juice

1T chili powder

1/2t ground cumin

1/2t ground oregano

58oz chicken stock

Heat oil, add port to oil and brown.

Add onion, garlic, lime juice, hili, cumin, oregano and mix well.   Add 2/3 of chicken stock and bring to a boil.

Then turn down to s a simmer and cook for 2 1/2 - 3 hours until meat is tender.  Add stock as you simmer you don't want meat to dry out.

Serve over rice (and/or with black beans, and/or green/red salsa to add)