By EdsGirlAngie on April 12, 2004
Photo by HappyCookingMommy
Photo by HappyCookingMommy
"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."
Serving Size: 1 (156 g)
Servings Per Recipe: 4
"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."
"I was just thinking about what to do with some country pork ribs in my freezer when I came across this recipe. I followed the directions exactly, except for the meat of course, and it was delicioso! I happen to have some pureed chipotles in adobo sauce left over from another recipe, so I put mixed some in the pork. I wrapped it up in Lavash and now I'm thinking that this will be one of the dishes I'm going to make at my next party! Thank you so much for this recipe!"
"Delicious!!!!!!! (So delicious, it required all those exclamation points!) Followed the directions closely and was not disappointed. Leftovers were just as good. Thanks for a wonderful recipe!"
"this was a fantastic version of cuban shredded pork!! I didn't have time to let it sit overnight and it was still delish!"
"This was sooo good and super easy! I was a little upset that I forgot the onions, but whatever, it was still "the bomb"! everyone in my house loved it"
"I really enjoyed this dish. After reading the above reviewers comments, I was worried that the meat might become too dry so I cooked a small amount just to try. It was good, so I then cooked the rest of the meat following the recipe. After the pork began to brown nicely, I then added the onions and let them brown nicely with the meat, stiring occasionally. The meat and onions became wonderfully brown and aromatic. I also added extra garlic. I served this with black beans and brown rice. I used the broth to season the beans and rice and it was good. This was great and I'll be making it again. Also, the meat was good cold - I added some to my Ramen Cole Slaw to eat at school for lunch. "
"Sorry, but this did not work for me. When I put the shredded pork in the pan the second day the moisture quickly evaporated, and despite adding an additional 3 TBS olive oil, the pork just got dryer. It looked like shredded wheat and wasn't much moister. I agree it makes a decent taco filling (as I ended up doing) but I had to add salsa to make it easier to swallow. A previous reviewer added adobo sauce; think it is a shame that you have to add something which then obliterates the nice delicate flavor (the reason I'm giving this a two-star, because it is nice) you've spent two days to achieve.Perhaps this can all be put down to my ignorance of Cuban cuisine. So sorry !"