Add vegetable oil to a dutch oven dish, let heat up. Cut pork shoulder into 4-5 pieces, working 2 pieces at the time sear meat in hot dutch oven dish for 3 minutes on each side or until golden brown, remove meat and hold.

Once all meat is seared place vegetables in the same dish with the browning fat and cook until lightly brown about 5 minutes, add tomato paste and cook for about 3 minutes until paste starts to brown, add cup of red wine to pan and cook for few minutes until all the alcohol evaporates making sure to scrape all the vegetables and bit off the bottom of the pan.

Add the pork back to the pan with the chicken stock, thyme and bay leaves, tight cover with foil and cook in the oven at 300 F for about 2 hours or until tender.

When done remove meat from cooking liquid and let cool, shred the meat and add some of the cooking liquid to keep meat moist about 1 cup and keep warm.

Black grape ancho jam
Place the butter in a sauce pan and brig to heat at medium flame, once melted add the grapes and ancho powder and cook for about 5 minutes. Add the water and sugar, cook until sugar as dissolve and has a caramel consistency, reduce heat to a simmer until most of the water as evaporated, appx. 20-30 minutes. Remove from heat and let cool down, transfer the cold blend to a blender and blend until smooth. cold blend the mixtureto a smooth consistency.

To build the tostadas
Spread tostadas with grape jam and top with warm shred pork meat. Garnish with thin shred lettuce, crumbled queso fresco and mexican crema.