Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, February 16, 2009

Cuban Shredded Pork

I really like this recipe. It's easy, and even the cold leftovers taste great. The original recipe can be found here. I imagine this would also be good with chicken or turkey instead of the pork.

1 1/2 pounds boneless pork loin
1 cup water
juice of 1 lime
8 black peppercorns
3 cloves crushed garlic
1 tsp. dried thyme
a couple pinches of salt

2 tbsp. olive oil
1 large onion, halved and thinly sliced
4 cloves garlic, peeled, halved and thinly sliced
juice of 1 lime

Place pork loin in a greased crock pot. Add the water to the crock pot. To the water in the crock pot, add the lime juice, peppercorns and garlic. Sprinkle the thyme and the salt over top of the pork. Cover and cook on low 4 - 5 hours, or until the pork is cooked through. Turn off the heat, uncover the pork, and let rest until cool enough to handle. Remove the pork from the broth, remove excess fat, and shred. Set aside.

In a large skillet, heat oil over medium heat. Add the shredded pork and fry until beginning to crisp, about 5 minutes, tossing frequently. Add the onions and garlic and continue cooking until the onion is just tender, about 10 minutes. Turn off the heat. Add the lime juice and toss well. Serve hot with rice and beans, if desired.


Monica said...

This sounds so good, my crock pot is broken, do you know how long to cook it in the oven?

Erin said...

Hi Monica,
I would use a different cut of pork...not pork loin, but pork butt or shoulder. Trim the fat from the pork and place in a roasting pan coated with cooking spray. Add water, lime juice, peppercorns and garlic. Sprinkle the thyme and the salt over top of the pork. Cover with tin foil and bake at 300 degrees for 2 1/2 to 3 hours or until the pork shreds easily with a fork. Proceed with recipe as directed!

Monica said...

Thank you, I'm making it today!