Not exactly a dish, but the ideal filling for tacos and a preparation that plays many other roles, too. Use it to augment bean and rice dishes or to stuff cabbage, grape leaves, empanadas, or almost anything else. Do not use any cut of pork other than shoulder here; all others are more likely to become tough than tender.
Recipe information
Yield
makes 4 or more servings
Ingredients
2
1
5
2
1
1
Need to make a substitution?
Preparation
Step 1
Combine all the ingredients in a saucepan with a lid and add water to cover. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust the heat so the mixture simmers steadily. Cook until the meat is quite tender, about an hour, then cool.
Step 2
Shred the meat with your fingers. Taste and adjust the seasoning; use within a couple of days.