Shelly's Recipe

MEXICAN SHREDDED PORK for Tostadas, tacos, etc

Category: Pork

2 lbs boneless pork but, trimmed of excess fat and cut into 1 inch pieces
2 medium onions, 1 quartered and 1 chopped fine
6 medium clove garlic, 3 peeled and smashed and 2 minced
4 sprigs fresh thyme
Salt, to taste
1/2 tsp dried oregano
1 (14.5 oz) can tomato sauce
1 tbsp ground chipotle powder or 2 minced canned chipotle chilies
2 bay leaves

Bring pork, quartered onion, smashed garlic, thyme and 1 tsp salt, and 6 cups water to simmer in a large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially covered, and cook until pork is tender, about 76 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and shred with two forks.

Heat oil in a skillet over medium-high heat until shimmering. Add shredded pork, onion and oregano; cook, stirring often, until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, bay leaves, simmer until almost all the liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season with salt.

NOTE: This is also good with about 1 1/2 lbs cooked chorizo added to the pork.