Shredded Pork for Mexican Recipes

1. 1

   Place pork butt in large Dutch oven or medium-size stockpot.

2. 2

   Add garlic, peppercorns, bay leaves and salt.

3. 3

   Add enough cold water to cover by at least 3 inches.

4. 4

   Bring just to a boil on high heat, quickly reduce heat to medium-low and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking.

5. 5

   A piece this size should be well-cooked but not dried out in 11/2 to 2 hours.

6. 6

   Remove from stock and let cool to room temperature.

7. 7

   When cool, pull meat into fine shreds and mix with red chile.

8. 8

   Strain and degrease the stock.

9. 9

   It will be easier to remove fat if the stock is thoroughly chilled.

10. 10

    Stock can be kept, tightly covered, for 2 days in the refrigerator if degreased at once, up to a week if you leave the top layer of fat on it until ready to use.

11. 11

    The stock also freezes well.

* Per serving · 4 servings · Values may vary.

No additional tips available.