Shredded Pork for Mexican Recipes
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 2 1⁄2 lbs boneless pork butt, trimmed of all but a thin layer of fat
- 1 head of garlic, unpeeled and cut crosswise in half
- 1 teaspoon black peppercorns
- 4 large bay leaves
- 1 teaspoon salt (to taste)
directions
- Place pork butt in large Dutch oven or medium-size stockpot. Add garlic, peppercorns, bay leaves and salt.
- Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking.
- A piece this size should be well-cooked but not dried out in 11/2 to 2 hours. Remove from stock and let cool to room temperature.
- When cool, pull meat into fine shreds and mix with red chile.
- Strain and degrease the stock. It will be easier to remove fat if the stock is thoroughly chilled.
- Stock can be kept, tightly covered, for 2 days in the refrigerator if degreased at once, up to a week if you leave the top layer of fat on it until ready to use. The stock also freezes well.
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RECIPE SUBMITTED BY
sassafrasnanc
Fairview, 73
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