This recipe is a shortcut for the popular Caribbean shredded pork dish, lechon asado. The pork is simmered in broth until tender, then shredded. It’s traditionally served with black beans and rice.
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hrs 15 mins
Servings: 5
Ingredients
- 2 cups water, more as needed
- 2 limes, juiced and divided
- 1 sprig fresh thyme
- 8 black peppercorns
- 1 tablespoon garlic powder, or to taste
- 1 tablespoon onion powder
- salt to taste
- 1 ½ pounds boneless pork chops
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, peeled and sliced
- ¼ cup chopped fresh cilantro
Steps
- Combine water, juice of one lime, thyme, peppercorns, garlic powder, onion powder, and salt in a large pot. Bring to a boil. Add pork, reduce heat to medium-low, and simmer until meat is very tender, about 1 to 1 ½ hours. Add more water as necessary to keep pork covered.
- Turn off heat and let pork rest in broth for 30 minutes. Remove pork from broth and shred, removing and discarding excess fat. Set aside.
- Heat oil in a large skillet over medium-high heat. Add pork and fry until almost crisp, about 5 minutes. Add onion and garlic, and cook until onion is crisp-tender, about 10 minutes more.
- Stir in remaining lime juice and cilantro. Serve.
