Crisp Shredded Pork
MochomosThis 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.
Ingrediënten
Makes 6 servings
- 2 pounds pork butt or boneless country-style pork ribs
- 1 medium white onion quartered
- 2 medium garlic cloves peeled and thinly sliced
- 1 teaspoon dried oregano Mexican variety preferred
- 2 tablespoons vegetable oil or lard
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper to taste
Instructies
- 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.
- 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.
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