Recipe Archives->Mexican->Shredded Pork

Border-Style Shredded Pork
Serves 12

3 pounds pork shoulder roast or 3 pounds boneless pork ribs
1 tablespoons olive oil
2 cups finely chopped onion
4 cloves garlic, minced
4-ounce can diced tomatoes
3 jalapeno peppers, seeded, finely chopped or taste
3 bay leaves
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Flour tortillas
shredded cheese
chopped tomatoes
salsa
guacamole,
sour cream
lettuce

Trim all fat from pork and cut into chunks. Place in roasting pan.
Heat oil in skillet and saute onions and garlic 5 minutes. 

In bowl, combine cooked onions with tomatoes, peppers, bay leaves,
chili powder, cumin, oregano, salt and pepper, mix well and pour
over pork.  Cover with foil, bake at 325F 2 to 2-1/2 hours or until
pork is very tender when pierced with fork.  Skim any grease from
top of sauce, remove bay leaves.  Using fork, shred pork into sauce.
Serve pork in tortillas along with desired topping.

Note: Leave peppers whole and remove after cooking is completed,
if desired.

Printable version: shredded-pork.txt.