Place all ingredients into a large Dutch oven and simmer for 1 hour until most of the liquid is absorbed. You want to have about ½ cup liquid left in bottom of pan
Preheat oven to 450 degrees.
Spread shredded meat and remaining juices on a baking sheet and bake for 15 minutes until browned.
Remove and serve on a corn tortilla with your favorite fixings...limes, cilantro, tomato, etc...
