Texican Shredded Pork

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READY IN: 2hrs 25mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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