Southwestern Recipes
Shredded Pork (Carne de Puerco Deshebrada)
Yield: about 4 cups
Ingredients
- 1 (2 1/2 pound) lean pork loin, cut into 1 inch pieces
- 1 onion, cut into quarters
- 1 carrot, cut into 4 pieces
- 2 cloves garlic, whole
- 2 bay leaves
Instructions
- Place meat in a Dutch oven and pour in enough water to cover it by 2 inches. Bring liquid to a boil and, using a small strainer, remove scum that rises to the top. Add remaining ingredients; then simmer the meat, uncovered, adding water as necessary, for 45 minutes to 1 hour or until it is tender but not dry.
- When the liquid has cooled, strain it and reserve it for another use (it is excellent when used to make Mexican Rice).
- Shred the meat by hand or in a food processor with a plastic blade.