Broth or Water Method

1. Trim the pork of any surplus surface fat. Place it in the dutch oven, with enough water or chicken broth to cover the meat completely. Add the garlic, peppercorns, bay leaves and salt. If desired, the pork may be cut up into large chunks for a shorter cooking time.

2. Bring the pot to a full rolling boil and then reduce heat to a simmer. Cook the pork slowly until fork-tender, about one and a half to two hours for a whole shoulder, or less for pieces. Remove the pork from the pot, and set aside to cool.

3. Strain the cooking juices from the pot into a quart-sized bowl, and discard the solids from the strainer. Refrigerate the juices until the fat has congealed on the top. Remove the fat and discard.

4. Cool the pork until it can be handled. Using your fingers or two forks, shred the pork coarsely. Place in a storage container with a lid, and moisten liberally with the defatted pork broth. Use within two days.

Chili Sauce Method

1. Dice the pork into 1/4-inch pieces. Sprinkle lightly with salt, pepper and cumin. Heat the dutch oven until very hot, and sear the pork in small batches, beginning with fattier pieces. Remove each batch to a bowl or plate, until all the pieces have been seared.

2. Drain any excess fat from the dutch oven. Reduce the heat to medium, and return the pork to the pot. Cover the pork with 3 cups of red chili sauce and at least 2 cups of water, as much as necessary to cover the pork.

3. Simmer the pork until tender, about one hour. If the sauce is thin, remove the pork and continue to cook until it has thickened to about the same consistency it was before the water was added.

4. Pour enough sauce over the pork to moisten it thoroughly, and refrigerate until needed. Excess sauce may be reserved and used in the corn filling of the tamales.