Texican Shredded Pork

READY IN: 2hrs 25mins
Recipe by Leslie in Texas

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.

Top Review by thedixongang

This was tasty! I served it over tostadas with mushrooms, onions & bell peppers I cooked alongside the pork. It makes a nice "sauce" as well--not sure the way I served it was authentic, but it was great. A crowd pleaser! Thank you!

Ingredients Nutrition

Directions

  1. Heat oil in heavy Dutch oven over medium heat.
  2. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
  3. Add pork and stir until brown on all sides, about 7 minutes.
  4. Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
  5. Add garlic and tomato paste and cook 3 minutes.
  6. Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
  7. Uncover and simmer until pork is tender and shreds easily, about 1 hour.
  8. Remove pork from liquid using slotted spoon and set aside.
  9. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
  10. Shred pork using fingers; mix into sauce.
  11. (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
  12. Spoon into serving bowl and sprinkle with cilantro.

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