Texican Shredded Pork - cooking recipe

Ingredients

1/4 cup vegetable oil
1 large onion, chopped
1 large jalapeno pepper, minced (with seeds)
2 lbs pork shoulder, cut into 2 inch cubes
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground cloves
1 pinch ground allspice
3 large garlic cloves, minced
2 tablespoons tomato paste
2 (14 1/2 ounce) cans stewed tomatoes
2 cups beef stock or 2 cups canned low sodium beef broth
2 cups chicken stock or 2 cups canned low sodium chicken broth
2 bay leaves, crumbled
1/4 cup chopped cilantro

Preparation

Heat oil in heavy Dutch oven over medium heat.
Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
Add pork and stir until brown on all sides, about 7 minutes.
Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
Add garlic and tomato paste and cook 3 minutes.
Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
Uncover and simmer until pork is tender and shreds easily, about 1 hour.
Remove pork from liquid using slotted spoon and set aside.
Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
Shred pork using fingers; mix into sauce.
(Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
Spoon into serving bowl and sprinkle with cilantro.