Pork For Tacos, Burritos etc
I got to thinking after the recent bolognese sauce thread and Andy's method of shredding the beef/pork, I was reminded of a recipe from a 1989 BA magazine. We have made changes to the original to end up with this.
Texican Shredded Pork
1/4 cup corn or vegetable oil
1 1arge onion; chopped
1-large jalapeno, minced with seeds
1 pounds pork shoulder, cut into 2" pieces
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp: dried thyme, crumbled
1/2 tsp. died oregano, crumbled
1/4 tsp. ground cloves
Pinch of ground allspice
3 large garlic cloves minced
2 tbsp. tomato paste
2 14 1/2 oz. cans stewed tomatoes
2 cups beef stock, low sodium
2 cups chicken stock, low sodium
2 bay leaves crumbled
1/4 cup, chopped fresh cilantro
Heat oil in heavy pan or Dutch oven over medium heat. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes. Add pork and stir until brown on all sides, about 7 minutes. Mix in chili powder and next 6 ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients except cilantro. Reduce heat to low; cover and simmer 1 hour. Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid. Set aside. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes. Shred pork and mix into liquid. Sprinkle with cilantro.
Emeralds are real Gems! C. caninus and C. batesii.