•2lb pork shoulder
•1 onion, quartered
•4 cloves garlic
•1/2 teaspoon salt
•1 teaspoon dried oregano
•1 teaspoon ground cumin
•two bay leaves
To make the filling, place 2-3lb pork shoulder in a large pot and cover with water. Add the onion, garlic, salt, oregano, cumin, and bay leaves. Bring to a boil, reduce heat, and simmer for 1.5 hours.
While pork is stewing, get the dough ready.
•1.5 cups all-purpose flour
•3/4 cup masa harina
•1 teaspoon baking powder
•1/4 teaspoon salt
•1/3 cup shortening
•1 egg, beaten
Sift the flour, masa harina, baking powder, and salt together. Add the shortening to the dry ingredients and mix well. In a seperate bowl, whisk egg and milk together.
Make a well in the center of dry ingredients and add the egg mixture and stir until the dough comes together into a ball. Divide up the dough into little balls, place into container, cover and refridgerate.
Meanwhile, prepare the roasted tomato salsa.
•4 garlic, unpeeled
•15 oz can Muir Glen Fire Roasted Diced Tomatoes
•salt to taste
•lime juice to taste
Roast the garlic and jalapenos for about 15 minutes on the comal or in enough time to see blotchy black spots.
When finished, removes stems and garlic skins and puree in blender with tomatoes, cilantro, salt, and lime.
Preheat the oven to 375 degrees. When the pork has finished simmering, remove from liquid and place in the roasting pan. Bake for 1 hour or until meat shreds easily with a fork.
Remove from oven, let rest for 10 minutes under foil tent, then shred with a fork or knife. Add the pork and the salsa together.
On a floured surface, flatten dough with your palm and roll out dough to make a 6 inch circle. Add filling in the center of dough. Brush edges of dough with milk. Fold dough over filling and pinch edges together, crimp with a fork.
Place on a baking sheet and bake for 20 minutes or until golden brown.