Texican Shredded Pork

Name: Texican Shredded Pork
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 cups
Ingredients: 1/4 cup vegetable oil; 1 large onion, chopped; 1 large jalapeno pepper, minced (with seeds); 2 lbs pork shoulder, cut into 2 inch cubes; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon dried thyme, crumbled; 1/2 teaspoon dried oregano, crumbled; 1/4 teaspoon ground cloves; 1 pinch ground allspice; 3 large garlic cloves, minced; 2 tablespoons tomato paste; 2 (14 1/2 ounce) cans stewed tomatoes; 2 cups beef stock or 2 cups canned low sodium beef broth; 2 cups chicken stock or 2 cups canned low sodium chicken broth; 2 bay leaves, crumbled; 1/4 cup chopped cilantro

Submitted 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."

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Ready In:: 2hrs 25mins
Ingredients:: 18
Yields:: 6 cups

ingredients

¹⁄₄ cup vegetable oil
1 large onion, chopped
1 large jalapeno pepper, minced (with seeds)
2 lbs pork shoulder, cut into 2 inch cubes
1 tablespoon chili powder
2 teaspoons ground cumin
¹⁄₂ teaspoon ground coriander
¹⁄₂ teaspoon dried thyme, crumbled
¹⁄₂ teaspoon dried oregano, crumbled
¹⁄₄ teaspoon ground cloves
1 pinch ground allspice
3 large garlic cloves, minced
2 tablespoons tomato paste
2 (14 1/2 ounce) cans stewed tomatoes
2 cups beef stock or 2 cups canned low sodium beef broth
2 cups chicken stock or 2 cups canned low sodium chicken broth
2 bay leaves, crumbled
¹⁄₄ cup chopped cilantro

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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Reviews

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!

thedixongang