Cuban Shredded Pork

    Cuban Shredded Pork

    (108)
    35saves
    1hr45min


    106 people made this

    About this recipe: This is a popular Cuban pork dish known as Lechon Asado. I use a cheat's version. The pork is simmered in stock until tender, then shredded. It's traditionally served with black beans and rice.

    Ingredients
    Serves: 5 

    • 450ml (16 fl oz) water
    • 1 lime, juiced
    • 1 sprig fresh thyme
    • 8 black peppercorns
    • 1 clove garlic, minced
    • salt to taste
    • 675g (1 1/2 lb) boneless pork loin chops
    • 2 tablespoons olive oil
    • 1 large onion, halved and thinly sliced
    • 3 cloves garlic, peeled and sliced
    • 1 lime, juiced
    • handful chopped fresh coriander

    Method
    Prep:1hr30min  ›  Cook:15min  ›  Ready in:1hr45min 

    1. In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
    2. Turn off heat and let the chops rest in the stock for 30 minutes. Remove chops from stock and shred, removing excess fat; set aside.
    3. In a large frying pan, heat olive oil over medium high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix through and toss with coriander. Serve and enjoy.
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    Reviews & ratings
    Average global rating:
    (108)

    Reviews in English (107)

    by
    237

    I lived in the florida keys for years and this is not a good way to make it. If you want to know the real way....cook a pork roast in a crock pot all day til it falls apart. Cook in pan with onions and garlic, cumin, salt and pepper. Squeez lime juice at the end. Dont put cilantro in it....it does not belong in there! serve with black beans and yellow rice.  -  20 Dec 2002  (Review from Allrecipes US | Canada)

    by
    37

    It was very good. I made it in the pressure cooker to save time. After cooker reaches stabalized pressure I let it cook for 10 minutes. Then I turned off heat and let it sit for 30 minutes without removing the lid of the pressure cooker. The pork was so tender it fell apart as I tried to remove it from the pot. My advice if you do use pressure cooker is to only add the 16 oz of water or else the flavor is not as strong. I used 24 oz water and I had to add more spices later while It was frying. To avoid dry pork, I stir fried it on ultra high heat until it was toasted on the outside and added the onions during the last 5 minutes. Remember, you want it moist and tender inside and crispy on the outside so you must use high heat to accomplish this. Maybe a couple of bay leaves might make it better too.  -  19 Jan 2006  (Review from Allrecipes US | Canada)

    by
    30

    I just made this recipe with a 4# pork shoulder and it came out wonderfully. Couple of things - today's pork is a bit lean - if it won't fry well, add a bit more olive oil. And, if the meat starts getting too dry, add some of the water it was cooked in.  -  23 Jan 2007  (Review from Allrecipes US | Canada)

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