Shelly's Recipe

SOUTHWESTERN SHREDDED PORK

Category: Roasts/Tenderloins - Pork

1/4 cup vegetable oil
1 large onion, chopped
Red pepper flakes
2 lb. boneless, cut into cubes
1 tbsp. chili powder
2 tsp. ground cumin
1/2 tsp. ground coriander and dried oregano
1/4 tsp. ground cloves
1/8 tsp. ground allspice
2 cloves garlic, minced
3 tbsp. tomato paste
1 (28 oz.) can whole tomatoes
1 (14.5 oz.) can beef and chicken broth

Heat oil in a large pot over low heat. Add the onion and cook until translucent. Add the pepper flakes and pork, raise heat and brow, about 10 minutes. Mix in the seasonings and cook 3-5 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat to a simmer, cover and cook for 1 hour.

Uncover and simmer for an additional hour or until the meat shreds easily. Remove the pork from the liquid, using a slotted spoon. Refrigerate the meat until cool. Place the liquid over high heat and keep at a low boil until reduced to 1 1/2 cups, about 30 minutes. When the pork is cool, shred it using fingers. Mix it into the sauce and heat through. NOTE: Use in tacos, burritos, chimichanags or for taco salads. Makes about 6 cups