Directions

1. Soak the corn husks. Bring a large pot of water to a boil. Remove from heat and add corn husks. Place a bowl on top and press down to completely submerge husks underwater. Let soak for at least 1 hour or until very pliable. Drain completely.
2. Cook the pork. Combine pork shoulder, 1 sliced white onion, bay leaf, 2 Tbsp salt, 1 tsp peppercorns, and 3 sprigs oregano in a separate large pot and fill with water. Water should cover ingredients by at least 2 inches.
3. Bring to a boil, then reduce heat to medium-low and cook until pork is very tender and can easily be shredded with a fork, about 2 hours.