Braise the bison pot roast using corn oil until it is lightly browned. Then add water, onion, and garlic.

During approximately three hours, allow to boil until the meat can easily be pulled apart.

Allow meat to cool. Shred (pull apart with your hands) the meat.

Heat pig lard in a pan until smoke lightly rises, turn off heat until smoke stops. For a few seconds, lightly fry the chili peppers in the lard, remove the chili peppers from the pan, and set aside.

In the same pan and lard, fry the onion and garlic under a very low flame; then increase the flame and add all the tomatoes until the skin of the tomatoes is browned after approximately eight minutes.

Use an electric blender to blend all the lightly fried items with the spices.

Take the blended concoction (adobo sauce) from the electric blender, return to the pan, and re-fry in the pig lard during approximately eight minutes with constant movement.

Add the shredded bison pot roast and lightly fry in the same pan for two minutes with the adobo sauce. Add salt as needed.

Combine sugar and peeled passion fruit in a pan over a low flame. Heat until the ingredients liquefy and crate a light sauce with the consistency of honey. Turn heat off and let cool.

Place salt and finely chopped purple onion in the vinegar (or citrus juice). During two hours, allow to sit and macerate in the refrigerator.