Ingredientes para Texican Shredded Pork
- Vegetable Oil
- 1 medium onion, chopped
- Jalapeno Pepper
- Pork Shoulder
- Chili Powder
- 1 tablespoon ground cumin
- Ground Coriander
- Dried Thyme
- 1 teaspoon dried oregano
- Ground Cloves
- Ground Allspice
- Garlic Cloves
- 2 tablespoons tomato paste
- Tomatoes
- Beef Stock
- Chicken Stock
- Bay Leaves
- 1/4 cup chopped fresh cilantro
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Cómo preparar Texican Shredded Pork
- Heat 2 tablespoons of oil in a heavy Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 1 jalapeño pepper, minced, and cook until softened, about 5 minutes, stirring occasionally.
- Add 2 lbs boneless pork shoulder, cut into 2-inch cubes, and cook until browned on all sides, about 7 minutes.
- Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2 minutes.
- Add 4 cloves garlic, minced, and 2 tablespoons tomato paste. Cook for 3 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can diced tomatoes, undrained, 1 cup beef broth, and 1/2 cup water. Do not add cilantro yet.
- Reduce heat to low, cover, and simmer for 1 hour.
- Uncover and simmer until the pork is tender and shreds easily, about 1 hour more.
- Remove the pork from the liquid using a slotted spoon and set aside.
- Increase heat to medium and boil the cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
- Shred the pork using two forks.
- Mix the shredded pork into the reduced sauce.
- Spoon into a serving bowl and sprinkle generously with 1/4 cup chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
27g
Fat
55g
Carbs
4g
