A recipe from Mark Bittman.
Ingredients:
2 tablespoons olive oil 3 to 4 pounds trimmed boneless pork shoulder, cut into 2-inch pieces 2 large white onions, chopped 4 large apples, peeled, cored and roughly chopped 3 snipped and seeded ancho or other mild dried chilies 3 bay leaves Pinch of ground cloves 1/4 cup fresh lime juice 4 cups chicken stock Steamed rice for serving 1/4 cup chopped cilantro
Preparation:
Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chilies, bay leaves and cloves until the onions are tender, about 10 minutes.
Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you’re using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.