1 4-5 lb pork butt
2 tablespoons kosher salt
1/2 cup vegetable oil
1 cup chicken stock
2 tablespoons lard
4 cloves garlic, thinly sliced
2 bay leaves
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon oregano
pepper, to taste

Preheat oven to 350 degrees.
In a dutch oven or large heavy pan, heat oil over high heat. 
Brown the pork on all sides. If you cannot fit the meat in a single layer all at once, brown in batches. Approx 5 minutes on each side.
Set meat aside on a paper towel lined plate to drain excess grease.
Next, add the chicken stock, garlic cloves, bay leaves, chili powder, ground cumin and pepper to the hot pan. Scrape the bottom of the pan the particles on the bottom and simmer for a few minutes. 
Return the meat to the pan and cover with water until meat is covered about 2/3.
Place pan/pot back in the oven and cook for 3 1/2 hours. 
Remove from oven and let cool. 
When cooled enough to touch, break up meat into chunks.
Place back in the oven to brown and crisp to your likeness. About 10 minutes.
Serve with fresh corn tortillas.
Top with chopped cilantro, onions, and your favorite salsa.