PUERTO RICAN SHREDDED PORK

Steps:

• With a knife make holes towards the bone, put copious amounts of salt and one of the halved garlic cloves. plug all of the garlic. Rub outside of pork with a little salt, and remaining seasoning. Place pork in vessel, add marinade, and juice from limes to cover pork. Marinade over night, turning every so often. Preheat over to 325 F. Remove pork, reserve marinade. In a roasting pan (not overly large, you want to have liquid in the pan the bigger the pan the more likely it will evaporate) add onion and the pork. Keep a look at he bottom of the pan so the onions don't burn, in an hour take 1/2 cup of marinade and bast the pork. If bottom of the pan dries out ad some chicken stock/water/white wine. Every hour bast with 1/2 C of reserved marinade. Monitor the addtional amount of basting liquid, you want to end up with 1 1/2 cup of liquid at the end. Re-baste with liquid at the bottom of the pan if need be. This will need to slow roast for 4-6 hours. At four hours test the pork, the pork needs to be slow cooked till the meat can be shredded with a fork. When tender, pick thru the meat and shred. Place in fry pan/roasting pan. This can be made a day in advance. Take the roasting pan and add a cup of chicken stock, deglaze pan. Strain, de-fat, and return gravy to a sauce pan. Reduce to (+/-) 1 1/2 cups, this really depends on how much meat you have when you shred, you want just enough gravy to coat the pork. Taste the broth, tweek by adding stock/marinade/s/p. Thicken to a gravy consistency. Pour over pork. Have at it.