• 2 Tbsp olive oil
• 3-4 lb boneless pork shoulder trimmed - cut into 2“ pieces
• 2 large white onions - chopped
• 4 large apples - peeled,cored and roughly chopped
• 3 dried ancho chiles - snipped and seeded
• 3 bay leaves
• pinch of ground cloves
• 3 bay leaves
• 1/4 cup lime juice
• 4 cups chicken stock
• 1/4 cup chopped cilantro (garnish)

1. Heat olive oil in large pot and brown the pork on all sides. This may have to be done in batches for most efficient browning. Remove meat from pot and place on dish.
2. Saute the onions and apples in the pot with the chilies, bay leaves and cloves until the onions are tender, about 10 min.
3. Combine all the ingredients in the pot. Bring to boil, lower heat so mixture bubbles steadily, but not vigorously.
4. Cook stirring every 30 min. until the meat is very tender and just about falling apart typically 60 to 90 min. Taste and adjust the seasoning and lower the heat. It will keep for at least 1 hr. prior to serving. Remove the meat and reduce the broth if desired. Serve over rice, garnished with cilantro.

Serves: 8      Total cook time: 2 hr.
Source: NYT magazine 01/08/12