Ingredients for Garlicky Cuban Shredded Pork
- 2 lbs boneless pork shoulder (or 4-6 boneless pork chops)
- 1 cup water
- Lime, Juice Of
- Dried Oregano
- Dried Thyme
- 8 cloves garlic (minced)
- Black Peppercorns
- Sea Salt
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- Fresh Cilantro
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How to Make Garlicky Cuban Shredded Pork
- In a large pot, combine 1 cup water, juice of 1 lime, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 6 cloves garlic (minced), and 1 teaspoon black peppercorns.
- Bring the mixture to a boil over high heat. Add 2 lbs boneless pork shoulder (or 4-6 boneless pork chops).
- Reduce heat to low, cover tightly, and simmer for approximately 1-1.5 hours, or until the pork is very tender and almost falls apart.
- Season with 1-2 teaspoons coarse sea salt (or to taste). Let the pork cool completely in the broth. Refrigerate overnight.
- The next day, remove the pork from the broth and shred it using two forks.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shredded pork and cook until slightly crispy, about 5-7 minutes, stirring occasionally.
- Add 1 medium onion (chopped) and 2 cloves garlic (minced) to the skillet. Cook for another 10-12 minutes, until the onion softens and browns slightly.
- Squeeze in the juice of 1 lime. Stir in 1/2 cup chopped fresh cilantro.
- Combine thoroughly and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
6g
Fat
25g
Carbs
2g
