Ingredients

• 4 lbs pork shoulder
• 1 tablespoon flour
• 1/2 cup tomato sauce
• 2 tablespoons red chili powder (I prefer New Mexico)
• 2 teaspoons garlic salt
• 1/4 teaspoon black pepper
• 1 knorr chicken bouillon cube
• 1 pinch ground cloves (tiny pinch)
• 2 cups water

Instructions

1. Cut the pork into 1/2 inch cubes removing any fat. Heat a large pot on medium high and fry the pork allowing it to fry in its own juices. After the meat is browned on all sides, turn the heat to medium low and cover stirring occasional until the meat is fork tender, about 45 minutes.

2. Then, add the flour to the pork and stir lightly browning the flour for 2 minutes. Finally, add the tomato sauce, all of the spices and water. Stir to combine and cook on medium heat just until the sauce thickens. Add more garlic salt to taste and chile powder if needed. Also, if sauce gets too thick, you can add another 1/4 cup water until the sauce has the consistency you like. It should resemble a runny gravy.