Mexican Boiled Pork Meat And Stock Recipe

Mexican Boiled Pork Meat and Stock

From oldgringo 16 years ago

This the basic preperation of Pork Meat and Stock for use in many other Mexican recipes. The prepared meat may be shredded, chopped or minced.

In a large heavy bottomed Dutch oven, heat the oil and thoroughly brown the surface of the roast. Browning the meat greatly enhances the flavor of the meat and stock when boiled.
Place the other ingredients in the pot. Cover with water and bring to a boil.
Then reduce heat, cover and simmer until meat is done, about 3 to 4 hours. The pork meat should be fork-tender and easily pull away from the fat and bones.
Remove meat from stock and reserve.
Strain stock and allow to settle to remove any excess fat.
Pour the remaining stock into sealable pint or quart containers. Can, freeze or refrigerate as you wish.
Cover the drained meat and cool it down until you can handle it, to able to remove any excess fat, gristle or bones.
Discard the cartilage and fat, etc.
Chill the meat thoroughly in the refrigerator before shredding, slicing or dicing
Gently shred, slice and/or dice the pork meat as you require for other recipes.

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TigreDeTagle 10 years ago
Looks like something I'll try. Almost impossible to read the recipe tho because of the almost invisible pale ink. Got a problem getting black ink down there in AZ?
Actually, I know it's the webmaster's fault but there doesnt seem to be any way of getting in touch with him. Maybe somebody shot him for the lousy job of typography. What a shame, and so young.
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" It was excellent "
linebb956 ate it and said...
This is a great recipe.. the real thing..
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oldgringo Cottonwood, AZ

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