Shredded Pork Taquitos - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/2 lbs pork shoulder, trimmed and cut into 2 inch cubes (I used pork tenderloin)
salt & pepper
1 cup chopped onion
2 tablespoons chopped garlic
1 cup chopped tomato, peeled and seeded (I like the plum tomatoes here, and I don't peel and seed)
4 cups beef stock
corn tortilla

Preparation

In a large saute pan, heat the olive oil.
Add the pork and season with salt and pepper.
Sear the pork until browned, about 2 minutes per side.
Add the onions and saute until softened, about 2 minutes.
Add the chopped garlic and tomatoes. Season with more salt and pepper.
Saute until fragrant, about 1 minute. Add the beef stock and bring the liquid to a boil.
Cover and reduce to a simmer. Simmer until pork is very tender, about 2 hours. (Depending upon cut of meat).
To make taquitos, find the best quality corn shells you can. I quickly heat mine on an oiled pan, both sides, then lay on a paper lined plate. Add pork in a line, roll as tightly as possible. I stick a toothpick in them to hold. I then deep fry for just a few minutes. All will have to be played with on an individual basis. I know they can also be baked but haven't tried that myself.