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Crisp Shredded Pork |
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Serves: 6
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(Mochomos)
Category: Pork
This is a flavorful pork preparation from the state of Chihuahua in northern Mexico that's perfect to wrap in a tortilla or serve with Mexican rice and beans for a simple hearty supper. For moist and tender meat, select boneless pork that has some fat. The fat can be separated from the meat after cooking. Soft, warm tortillas, guacamole and pickled jalapeños should accompany this dish.
2 pounds boneless pork butt, or boneless country-style pork ribs
1 medium white onion, quartered
2 cloves garlic (medium), peeled and thinly sliced
1 teaspoon dried oregano (Mexican variety preferred)
2 tablespoons vegetable oil or lard
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, to taste
1. Cut the pork into 2-inch chunks. Put the meat in a large saucepan. Add the onion, garlic, and oregano. Add 2 cups of water, and bring to a boil. Reduce the heat to medium-low, cover, and cook the meat until very tender, and the water has evaporated, about 1 hour. Remove the meat, and shred it very fine with your fingers. Discard excess fat.
2. Shortly before serving, heat the oil in a medium skillet, and fry the shredded pork, stirring frequently, until brown and crisp, about 8 to 10 minutes. Season with salt and pepper. Mound the meat on a platter and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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