Shredded Savory Pork
- Trim fat from meat. Place roast in a large saucepan or Dutch oven; add enough water to nearly cover. Stir in onions, jalapeno peppers, garlic, coriander, cumin, oregano, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until very tender.
- Remove meat from liquid with a slotted spoon; discard cooking liquid. When cool enough to handle, shred the meat. Use as a filling for tamales or tacos. Makes 8 servings (about 3 cups cooked meat).
From the Test Kitchen
Trim fat from meat. If necessary, cut meat to fit in a 3-1/2- or 4-quart crockery cooker. Add 1 cup water and the remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue as directed.
Place shredded meat in a freezer container. Cover and freeze for up to 3 months. Thaw overnight in refrigerator before using.
Nutrition Facts (Shredded Savory Pork)
- Per serving:
- 188 kcal cal.,
- 12 g fat
- (4 g sat. fat,
- 74 mg chol.,
- 192 mg sodium,
- 0 g carb.,
- 0 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet