Pork for Tamales

Ingredients

• 1 pound pork butt roast
• 2 1/2 cups water
• 1/2 onion
• 1 clove garlic, peeled
• 1 bay leaf
• Salt to taste
• 8 black peppercorns
• 1 dried red chile pepper

Directions

Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.

Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.