2 pounds boneless pork butt, preferably with thin layer of fat on top

1 onion, about 1/4 pound, cut in half

2 whole cloves garlic, peeled

1 teaspoon peppercorns

Salt to taste, if desired

1 teaspoon crumbled oregano

1/2 teaspoon cumin seeds

1 teaspoon coriander seeds

4 cups water, approximately.

1. Combine all ingredients in a saucepan, using enough water to cover meat to depth of about half an inch from top of pork. Bring to boil. Cover and let simmer about two hours.

2. Preheat oven to 350 degrees.

3. Remove pork from broth, reserving cooking liquid. Place small rack in shallow roasting pan and put pork butt, fat side up, on it. Place in oven and bake one hour.

4. Shred meat and return it to saucepan, adding enough of cooking liquid to barely cover. This will prevent pork from becoming too dry. Before adding meat to tortillas, drain it, or serve carnitas hot or cold.

Yield: 4 to 6 servings.