3-4 lb pork shoulder roast
2 bay leaves
Green Tabasco Sauce
1 can beer (or equivalent water)
Place roast, fat side up in a large Dutch oven type pan. Or a rock Pot. Do not use a rack. Sprinkle liberally with spices and several drops of Tabasco. Add beer or water, do not pour over top or you will rinse off the spices.
Cook over medium heat all day (minimum of 4 hours). Add water if needed to prevent drying out.
Optional finishing: During last hour remove the cover and allow the water to boil off. When there is nothing left but the fat, brown the meat on all sides and serve.