2 bay leaves 2 teaspoons of Mexican?oregano* 12 oz can of low carb beer Salt/Pepper to taste
Cooking
Instructions:
Cut pork butt in large chunks and place in large sauce pan.? Stir in remaining ingredients plus enough water to cover the pork.? Cover the pan and bring to boil.? Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours).
Remove pork from broth with slotted spoon. Let stand until cool .Skim fat from broth and reduce broth to about 1 cup.
Shred cooled pork with two forks and stir into reduced broth. Place pork mixture in a non stick pan and cook until lightly browned, stirring occasionally.
*use regular oregano if you do not have Mexican oregano
Serving
Suggestions:
Serve with Sherrie's Guacamole and a small lettuce salad
