Serves: 2
Total Calories: 9
1. Cut the meat into 1-inch cubes. Put into a large pot with the onion, garlic, bay leaf, and salt. Add water to cover by about 1-inch. Bring to a boil, skimming the surface as needed. Reduce the heat, cover and simmer until tender, about 45 minutes.
2. Remove from the heat, uncover, and cool the meat in the broth. When the meat is cool, pour the broth through a strainer into a container and save. (Discard the debris.) Shred the meat with your fingers, removing any excess fat or gristle. The meat and broth are ready to use.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Shredded Pork recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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