When cooking meat, less is more and more is more. To achieve tenderness, you want to either cook the meat as little as possible, or cook it for a longer period of time at a lower temperature. With pork, it isn't safe to serve it rare, so the best option is to slow cook it, allowing the meat to tenderize while simmering in a flavorful sauce.

    Slow cooking is the key to making tender, juicy pulled pork that falls apart with just a little help from two forks. Although it isn't the quickest dinner you'll ever put on the table, by making the chili sauce ahead of time, you can cut down the cooking time to about 2 hours on the stovetop. And during those two hours, all you need to do is let the pork simmer in its sauce. In my opinion, the result is well worth the time it takes.
*serves 1, with about half the sauce left over

for the chili sauce:
1 6-oz can of tomato paste
1/2 jalapeno pepper, with the seeds removed and diced
1/2 dried chipotle pepper
1/2 tsp chili powder
a pinch of cumin
1 clove garlic
2 cups water

for the taco:
1 boneless pork rib
1 tbsp olive oil
1 tsp granulated sugar
1 cup of chili sauce
2 cups water
1 small flour tortilla, warmed in a skillet or microwave
cilantro to garnish

To make the chili sauce, combine the tomato paste, peppers, chili powder, cumin, garlic, and water in a medium saucepan. Bring to a boil. Allow the sauce to boil until the peppers soften and the sauce thickens. Strain the sauce to remove the large pieces of pepper.

To make the pulled pork, heat the olive oil in a medium saucepan over medium heat. Add the rib and the sugar and cook until the rib is browned. Add 1 cup of chili sauce and 2 cups of water. Bring to a boil, then reduce heat to medium low and simmer for at least two hours, until the pork is tender. Remove the pork from the sauce and shred it with two forks. Return the pork to the sauce, bring to a boil, and cook until the sauce thickens. Serve the pork in the warm tortilla with cilantro.