TEXICAN SHREDDED PORK
This is an excellent recipe for filling tostados, tacos or burritos. Originally from a September 1989 issue of Bon Appetitthat that featured a "Do It Yourself Tostada Party" in the Cooking for Friends section. It can be made 2 days ahead, covered and refrigerated and rewarmed before serving.Stewing beef can also be substituted for the pork if you prefer.
Provided by Leslie in Texas
Categories Pork
Time 2h25m
Yield 6 cups
Number Of Ingredients 18
Steps:
- Heat oil in heavy Dutch oven over medium heat.
- Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
- Add pork and stir until brown on all sides, about 7 minutes.
- Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
- Add garlic and tomato paste and cook 3 minutes.
- Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
- Uncover and simmer until pork is tender and shreds easily, about 1 hour.
- Remove pork from liquid using slotted spoon and set aside.
- Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
- Shred pork using fingers; mix into sauce.
- (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
- Spoon into serving bowl and sprinkle with cilantro.
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