Smoked Carnitas

6 pounds pork butt

1 large onion -- diced

4 tablespoons ground New Mexican chile

1 tablespoon cumin seed -- roasted and ground

2 teaspoons granulated garlic

1 teaspoon dry oregano

1 teaspoon salt

1 teaspoon black pepper

to cover water

Smoke the pork butt with your favorite wood at a low temperature for about three hours. You might even consider boning it and cutting it in two pieces. The idea here is to get the smoke flavor and not to cook it till it is tender. Once you think you have plenty of smoke on the butt, transfer it to a large pot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to a hard simmer and cook, stirring occasionally for about 2 hours. When stirring, stir hard, trying to break the pork up. When the water is gone, but there is still plenty of moisture, the pork is done.