YIELD: 21/2 lbs.

Marinade:
4 Tbsps. paprika, ground
2 Tbsps. cumin, ground
3 Tbsps. coriander, ground
1 Tbsp. cinnamon, ground
1 Tbsp. allspice, ground
1 Tbsp. garlic, granulated
3 lbs. pork shoulder, boneless
Water, as needed
4 oz. carrots, trimmed, rough chopped
4 oz. celery, trimmed, rough chopped
4 oz. onion, trimmed, rough chopped
1/2 cup Ancho chili purèe
1 oz. Chipolte chili purèe

1. Combine marinade ingredients (paprika through garlic) and rub into meat. Cover and refrigerate for 12 hours.
2. Place a medium size pan over medium-high heat. Coat pan with oil, add marinated pork and simmer on all sides.
3. Add water to cover, add chopped vegetables and chili purèes. Bring to a boil, reduce heat and simmer until fork tender.
4. Remove from pan and cool enough to handle. Pull or shred pork. Reserve warm until ready to use.