I've been reading about different methods of cooking pork shoulder to create a melt in your mouth experience, especially on a tortilla. I know people will slow cook the pork and some will do it in the oven and then some do a slow cook on top of the stove. I took hints from all the processes and came up with this recipe which combines slow baking in the oven and top of the stove finishing and shredding.
2.5 pounds of pork shoulder meat (don't cut off any of the fat) cut into about 1 to 1 1/2 inch cubes.
1/2 cup chicken broth
1 Tbl salt
Place the pork into a 9 x 12 inch roasting/baking pan and toss with the salt.
Pour the chicken broth into the pan, cover tightly with foil and bake at 325F for one hour.
After an hour, remove the cover and raise the heat to 425F and continue to bake for about 45 minutes, occasionally turning the pieces of meat until you have just a little liquid left in the pan.The meat at this point should be very tender and at this point you can set the meat aside until almost time to serve.
When ready to serve, brown the meat with the liquid in a large saute pan, breaking it up with a wooden spoon until all the liquid is gone.
Serve on tortillas with all your favorite toppings!