Texican Shredded Pork

18 ingredients
12 steps

Ingredients

  • 1/4 cup vegetable oil
  • 1 large onion, chopped
  • 1 large jalapeno pepper, minced (with seeds)
  • 2 lbs pork shoulder, cut into 2 inch cubes
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon ground cloves
  • 1 pinch ground allspice
  • 3 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 (14 1/2 ounce) cans stewed tomatoes
  • 2 cups beef stock or 2 cups canned low sodium beef broth
  • 2 cups chicken stock or 2 cups canned low sodium chicken broth
  • 2 bay leaves, crumbled
  • 1/4 cup chopped cilantro

Directions

  1. 1
    Heat oil in heavy Dutch oven over medium heat.
  2. 2
    Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
  3. 3
    Add pork and stir until brown on all sides, about 7 minutes.
  4. 4
    Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
  5. 5
    Add garlic and tomato paste and cook 3 minutes.
  6. 6
    Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
  7. 7
    Uncover and simmer until pork is tender and shreds easily, about 1 hour.
  8. 8
    Remove pork from liquid using slotted spoon and set aside.
  9. 9
    Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
  10. 10
    Shred pork using fingers; mix into sauce.
  11. 11
    (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
  12. 12
    Spoon into serving bowl and sprinkle with cilantro.

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