TEXICAN SHREDDED PORK

TEXICAN SHREDDED PORK image

Number Of Ingredients 18

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Ingredients

1/4 cup corn oil
1 large onion, chopped
1 large jalapeno, minced (with seeds)
2 lbs pork shoulder, cut into 2 inch cubes
1 Tbsp chili powder
2 tsp cumin
1/2 tsp coriander
1/2 tsp thyme
1/2 tsp oregano
1/4 tsp cloves
Pinch of allspice
3 large garlic cloves, minced
2 Tbsp tomato paste
2 14 1/2 ounce cans stewed tomatoes
2 cups beef stock
2 cups chicken stock
2 bay leaves, crumbled
1/4 cup chopped cilantro

Steps:

Cook onion and jalapeno in oil till soft, about 5 minutes. Add pork and stir till brown on all sides, about 7 minutes. Mix in chili powder and next 6 ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients except cilantro; cover and simmer 1 hour. Remove pork and set aside. Increase heat and boil till reduced to 1 1/2 cups, about 35 minutes. Shred pork using fingers. Mix into sauce. (Can be prepared 2 days ahead. Refrigerate. Rewarm over medium low stirring frequently.) Spoon into bowl. Sprinkle with cilantro.

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