
A delicious shredded pork filling previously
found in your favorite Mexican restaurant can now be duplicated
at home. This is sure to become a family favorite.
Shredded
Pork Filling
- 4 cups water
2 pounds boneless pork butt or pork roast
1 small onion, quartered
1 teaspoon salt
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 (7-ounce) can diced green chiles
1 1/2 to 2 teaspoons ground oregano
- Combine water, pork, quartered
onion and salt in large stockpot. Bring to a boil. Reduce heat
to low. Cook, covered, for 1 1/2 to 2 hours or until meat is
very tender. Remove pork. Strain broth; reserve 1/2 cup for meat
filling (remaining broth may be refrigerated or frozen for future
use). Shred pork.
- Heat vegetable oil in
large skillet over medium-high heat. Add chopped onion, garlic
and pork; cook, stirring occasionally, for 3 to 4 minutes or
until onion is tender. Stir in reserved broth, chiles, oregano,
and salt and pepper to taste. Cook, stirring occasionally, for
4 to 5 minutes or until heated through.
- Use filling in burritos,
tacos, tamales or tostadas.
Makes 4 cups.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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