Serves: 6
Total Calories: 41

2 pounds boneless pork butt, or boneless country-style pork ribs
1 medium white onion, quartered
2 cloves garlic (medium), peeled and thinly sliced
1 teaspoon dried oregano (Mexican variety preferred)
2 tablespoons vegetable oil or lard
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, to taste

1. Cut the pork into 2-inch chunks. Put the meat in a large saucepan. Add the onion, garlic, and oregano. Add 2 cups of water, and bring to a boil. Reduce the heat to medium-low, cover, and cook the meat until very tender, and the water has evaporated, about 1 hour. Remove the meat, and shred it very fine with your fingers. Discard excess fat.

2. Shortly before serving, heat the oil in a medium skillet, and fry the shredded pork, stirring frequently, until brown and crisp, about 8 to 10 minutes. Season with salt and pepper. Mound the meat on a platter and serve.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 41
Calories from Fat: 40

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