Shelly's Recipe

SOUTHWESTERN SHREDDED PORK

Category: Sandwiches

for Burritos, chimichanags, quesadillas, tacos and taco salad
1/4 cup vegetable oil
1 large onion, chopped
Red pepper flakes
2 lbs boneless pork, cubed
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 all spice
2 clove garlic, minced
3 tbsp tomato paste
1 (28 oz) can whole tomatoes
1 (14.5 oz) can beef and chicken broths

Heat oil in a large pot. Add onion and cook until translucent. Add pepper flakes and pork. Raise heat and brown about 10 minutes. Mix in seasonings and cook 3-5 minutes. Add remaining ingredients and bring to a boil. Reduce to a simmer and cover. Cook for 1 hour.

Uncover and simmer and additional hour or until pork shreds easily. Remove pork form liquid, using a slotted spoon. Refrigerate meat until cool. Place the liquid over high heat and keep to a low boil and reduce to 1 1/2 cups, about 30 minutes. When the pork is cool, shred with fingers and into the sauce. Heat through. Use as desired.