Recipe by SkinnyMinnie
Since my DH HATES chicken, I have to find different recipes for other meats. This is one I can't wait to try for pork! This is from Everyday Food.
Top Review by jrusk
This was good but I didn't think the sauce was anything special. I sent my BF to the sotre and I ended up with boneless shoulder chops..haha. So I just sliced the meat thin instead of shredding it. While it was cooking I added a lot more spice because I knew it wasn't going to be right for me. It was good and we'll eat the leftovers but I wouldn't make this again.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried oregano
- 2 bay leaves
- salt and pepper, to taste
- 3 tablespoons tomato paste
- 1 (3 lb) boneless pork shoulder, cut in half lengthwise
- 1 (28 ounce) canwhole tomatoes with juice
- 1 large chipotle chile in adobo, minced (about 4 tsp.)
- 1 cup water
- 16 corn tortillas, toasted
- 1 cup queso fresco, crumbled
- 1 cup fresh cilantro leaves, chopped (optional)
Directions See How It's Made
- In a large (5 quart) heavy pot, heat the oil over medium heat.
- Add the onion, garlic, thyme, oregano, and bay leaves. Season with salt and pepper.
- Cook until the onion has softened, about 5 minute.
- Stir in the tomato paste.
- Add the pork, tomatoes (breaking them up) and their juices, the chipotle chili, and 1 cup of water.
- Bring to a boil.
- Reduce the heat, cover and simmer until the meat is very tender, 2-2 1/2 hours.
- Discard the bay leaves.
- Using tongs, transfer the meat to a large bowl and shred with two forks.
- Discard any large pieces of fat or gristle.
- Return the shredded meat to the pan, and simmer until the sauce is thick, about 30-45 min more.
- Season, if necessary, with salt and pepper.
- Spoon pork and sauce into toasted tortillas. Top with a little of the crumbled queso fresco and cilantro, if desired.