Mexican-style shredded pork

Yield: 8 Servings

Measure Ingredient
1 \N 2-pound boneless pork shoulder
1 large Onion; quartered
8 \N Cloves garlic; minced
2 teaspoons Gound coriander
2 teaspoons Gound cumin
2 teaspoons Dried oregano; crushed
4 \N Bay leaves (up to)
4 \N Fresh jalapeno peppers; finely chopped (1 1/2 cup)

From: Suzanne O'Dowd <suzanne@...> Date: Tue, 13 Aug 1996 12:52:06 -0500 Pork prepared this way is called carnitas. Its used mostly for tacos and tostados.

Preparation time: 20 minutes, Cooking Time: 2½ hours In a large saucepan combine pork and enough water (about 4 cups) to nearly cover pork. Add remaining ingredients and 1 teaspoon salt. Bring to boil, reduce heat. Cover and simmer for 2 ½-3 ½ hours or until very tender.

Remove meat from liquid. Strain liquid through a cheesecloth-lined colander, reserving liquid. Shred pork discarding any fat. Return meat to saucepan, add enough reserved liquid to moisten. Cook until heated through, drain before serving. Makes about 14 ounces of meat ( about 3 cups).

Pork Tostadas: Prepare Mexican-style pork as directed. Combine 2 cups shredded lettuce and 1 large avocado halved, seeded, and cubed, set aside.

In a heavy skillet heat about ¼ cup cooking oil. Fry 8 flour tortillas, one at a time, in hot oil about 30 seconds on each side or until crisp and golden brown. Drain on papper towels. Keep tortillas warm in a 300 degree oven while frying remaining ones. Toss pork with ½ cup taco sauce.

Heat one 16-ounce can refried beans. To serve, place tortillas on plates.

Spread some of the beans onto each tortilla. Top with the lettuce mixture, pork mixture, 8 quartered cherry tomatoes, and 1 cup shredded cheddar or Monterey Jack cheese ( 4 ounces). Makes 8 servings. Suzanne in Dallas EAT-L Digest 12 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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