Mexican Boiled Pork Meat and Stock
From oldgringo 16 years agoIngredients
- 4 tablespoons peanut oil; for browning the meat shopping list
- 5 pounds pork shoulder roast shopping list
- 1 small onion; peeled & scored in the end shopping list
- 1 celery stalk; cut in pieces shopping list
- 1/2 cup raisins shopping list
- 2 teaspoons salt shopping list
- 1 head of garlic cloves; tops cut off shopping list
- 8 black peppercorns shopping list
- 1 teaspoon dried Mexican oregano leaves shopping list
- 1 dried ancho chile; stemmed, seeded & torn into pieces shopping list
- 8 quarts water; to cover roast shopping list
How to make it
- 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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The Rating
Reviewed by 1 people-
This is a great recipe.. the real thing..
linebb956 in La Feria loved it
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