Heat oil in a large stockpot over medium heat

Season pork shoulder roast with salt and pepper on all sides area

While roast is browning, use gloves and clean the chiles.

It is absolutely crucial NOT to wash the chiles with water. Washing them removes too much of the chile flavor. Cut or pull the stem end off, turn pepper upside down and gently squeeze seeds out of the chile, peeling the skin off as you go. There will be a few stubborn seeds and a few pieces of skin, don’t worry, they add more yummy flavor

Chop chile, set aside

Remove roast from stockpot, place on a large rimmed dish, to catch juices

Add onions to the pot, saute for a few seconds, stirring until translucent

Add garlic, stir to combine, cook only a few seconds, do not burn

Add 1 cup water to deglaze the pan, add chicken base, bay leaf, oregano, garlic salt, red chile powder, chopped green chile, and Rotel

Return roast to stockpot, add enough water to almost cover the roast, bring to a boil stirring occasionally, reduce heat, cover and cook for 3 hours

Test flavor of broth, add more salt and pepper to taste, if roast is tender enough (meat falling off the bone) remove meat from pot, using 2 large forks, pull meat apart and chop into chunks (cook additional 30 mins to 1 hour if the roast is still tough)

Return chopped meat to stock pot, cover, and cook over medium low heat for 1 hour

Mix cornstarch with water until there are no lumps, add to post and stir until sauce is slightly thickened

Combine the first 5 ingredients in a large mixing bowl

mix with fork until dough comes together, add more flour if dough is sticky

Knead dough until soft and smooth, do not overwork the dough or it will become tough

Cover bowl with a clean damp cloth and let rest for 30 – 2 hours

When dough has rested, heat the oil in a deep fryer or cast iron pan to 375 degrees

Pull off golf ball size pieces of dough, flatten each piece using hands until round and flat, about ¼ inch thick

For a puffy taco, dough can also be rolled out thinly on a floured surface

Cook in hot oil until lightly browned on both sides, about 1 minute per side or more if necessary

Drain fry bread on paper towels