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Puerco Cocido (Simmered Pork Butt)

2 1/2 lb Boneless, well-trimmed pork butt.
1 Head of garlic, unpeeled and halved crosswise
10 Whole peppercorns
4 lg Bay leaves
1 ts Salt


Set the pork in a large pan and pour in enough cold water to cover the meat by 2 inches. Add the garlic, peppercorns, bay leaves, and salt, and bring to a boil. Reduce the heat to simmer, cover partially, and occasionally skim off the scum which will accumulate on the surface. Simmer for 1 1/2 to 2 hours, or until a fork will pierce the meat easily and can be removed readily. The pork must be cooked enough to be shredded when cool, but it should not be dried out. When cool, cover and store overnight in the refrigerator; the pork will remain moist and absorb the flavors of the stock. 2. Use to stuff Poblano Rellenos with or tamales. Or serve with red chili sauce.




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