- Preheat oven to 275 degrees. In large bowl, coat beef in oil then rub with all over with salt and spice mix. Transfer to medium-sized dutch oven and add garlic, onion, peppercorns, cloves, cilantro, milk, and water. Cover with plantain leaf (or parchment) and lid, cook until meat is very tender, about 6 hours.
- Allow mixture to cool, scraping off any excess fat attached to meat. Discard garlic, peppercorns, and cloves. Shred meat. Strain braising liquid (discarding solids) and return sauce and meat back to dutch oven. Season with additional salt to taste. Serve in corn tortillas with red salsa and pickled onion.