Close to how my mom would make it, with a couple deviations.
Cubed poke butt.
Add just enough water to cover. (dont be tempted to use beef or chicken stock)
Salt
pepper
cumin
mexican oregano
annatto
chili powder (i used calif)
Bake at 350 covered for 1.5 hours.
After take poke out and pull with 2 forks. Save the cooking broth.
Return pulled poke back into the broth and continue cooking (covered for 1.5 hours)
Taste and adjust if needed. I added 1 can of Rotel and 1 small can of Chipotle sauce.
Put pan back in oven (uncovered) and cook until half the liquid is gone.
BBL