Garlicky Cuban Shredded Pork

READY IN: 37hrs 30mins
Recipe by EdsGirlAngie

This will make your kitchen come alive with its garlicky, herby aromas. Use plenty of lime and cilantro, too! It's a two-step process; start it a day ahead, then serve with my Cuban black beans, or tucked into a sandwich or even a tortilla with the trimmings. Prep time includes overnight seasoning in refrigerator.

Top Review by WildLightning

We gobbled this up, and my husband turned to me and said "We can have this again." I agree! I was very generous with the lime and cilantro, and for seconds we dug out some tortillas from the fridge and rolled everything inside them. (I had also made cuban black beans and white rice to go on the side) That was fantastic too, and we were sad when our tummies were full and the food was gone.

Ingredients Nutrition

Directions

  1. Combine water, juice of 1 lime, oregano, thyme, garlic, and peppercorns.
  2. Bring to a boil, then add boneless pork chops; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender.
  3. Add coarse sea salt to taste, then let meat cool in broth overnight in refrigerator.
  4. The next day, remove pork from broth and shred.
  5. In a large skillet, heat olive oil and add shredded pork until it is almost crispy, about 5 minutes.
  6. Add onion and garlic and cook another 10 minutes or so, until they begin to brown slightly.
  7. Squeeze in the juice of 1 lime and stir in the cilantro.
  8. Combine thoroughly and serve.

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