Cullen's Shredded Pork
1 x 2-pound boneless pork shoulder
1 lrg Onion, quartered
8 x Cloves garlic, minced
2 tsp Gound coriander
2 tsp Gound cumin
2 tsp Dried oregano, crushed
4 x Bay leaves
2 x -(up to)
4 x Fresh jalapeno peppers, finely chopped (1 1/2 cup)
Method :
Pork prepared this way is called carnitas. Its used mostly for tacos and
tostados.
Preparation Time: 20 minutes,
Cooking Time: 2 1/2 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 1/2-3 1/2 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 1/4 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 1/2 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).
One learns by doing a thing; for though you think you know it,
you have no certainty until you try.
- Sophocles