Garlicky Cuban Shredded Pork

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.

• Ready In: 37 hrs 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs boneless pork chops, well-trimmed of fat (about 2 large)
•  water, to cover
• 1  lime, juice of
• 1  teaspoon dried oregano
• 1 1⁄2 teaspoons dried thyme
• 6  cloves garlic, sliced
• 12  black peppercorns
•  sea salt
• 2  tablespoons olive oil
• 1  onion, thinly sliced
• 3  cloves garlic, minced
• 1  lime, juice of
• 1⁄4 cup fresh cilantro, chopped

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.