CUBAN SHREDDED PORK
This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice.
Provided by ZIBBLER
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 5
Number Of Ingredients 13
Steps:
- In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
- Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
- In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 8.1 g, Cholesterol 43.4 mg, Fat 10.7 g, Fiber 1.3 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 103.2 mg, Sugar 2.6 g
CUBAN SHREDDED PORK
This is another great recipe that my family and I enjoyed. Nothing is as good as when my 86 year old Cuban Grandmother makes it but this was good. I found this on another website, kinda added my own things into it. But I'm the type of person that can really never really FOLLOW a recipe. If you try let me know whether you liked it as much as we did.
Provided by Dommynchristian
Categories < 4 Hours
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
- Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
- In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.
LECHON ASADA (CUBAN STYLE SHREDDED ROAST PORK)
Steps:
- In a food processor, add parsley, cilantro, garlic, vinegar, lime juice and jalapeños. Pulse the processor for 30 seconds until the herbs are chopped. With the processor running, add the oil slowly to incorporate evenly. Transfer to a medium mixing bowl and set aside 1 cup for later preparation. Lechon Asada: With a sharp knife, carefully make deep cuts into the roast on all sides. Coat the roast with the Chimichurri Marinade, cover with plastic wrap and let marinate 2 to 4 hours. Preheat oven to 325°F. After marinating, remove the pork from marinade and place into a roasting pan. Once there, cover the pork with foil and cook for 2 1/2 hours. Remove the foil and cook for an additional 1 hour to deepen color. The roast is done when a fork pierced into side will easily flake meat. Once out of the oven, place on cutting board and using a fork, "pull" the meat into medium size bowl. Shred the meat about the size of a postage stamp. Put the shredded pork in a clean mixing bowl and toss with reserved Chimichurri Marinade Lechon Asada can be enjoyed on fresh Cuban bread as a sandwich for a fantastic lunch, or served with yellow rice and black beans as a homestyle Cuban entrée, enjoy!
GARLICKY CUBAN SHREDDED PORK
This will make your kitchen come alive with its garlicky, herby aromas. Use plenty of lime and cilantro, too! It's a two-step process; start it a day ahead, then serve with my Cuban black beans, or tucked into a sandwich or even a tortilla with the trimmings. Prep time includes overnight seasoning in refrigerator.
Provided by EdsGirlAngie
Categories Pork
Time P1DT13h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine water, juice of 1 lime, oregano, thyme, garlic, and peppercorns.
- Bring to a boil, then add boneless pork chops; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender.
- Add coarse sea salt to taste, then let meat cool in broth overnight in refrigerator.
- The next day, remove pork from broth and shred.
- In a large skillet, heat olive oil and add shredded pork until it is almost crispy, about 5 minutes.
- Add onion and garlic and cook another 10 minutes or so, until they begin to brown slightly.
- Squeeze in the juice of 1 lime and stir in the cilantro.
- Combine thoroughly and serve.
Nutrition Facts : Calories 353, Fat 18.7, SaturatedFat 5.1, Cholesterol 114, Sodium 85.3, Carbohydrate 7.4, Fiber 1.1, Sugar 1.6, Protein 37.6
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