Spicy Mexican Shredded Pork

description:

Spicy pork dish

ingredients:

3 pounds boneless pork butt , trimmed of excess fat and cut into 1.5-inch pieces
1 1/2 medium onions; 1 quartered and 1/2 chopped fine
5 medium garlic cloves , 3 peeled and smashed and 2 minced or pressed through garlic press (about 2 teaspoons)
4 sprigs fresh thyme
Table salt
2 tablespoons olive oil
1/2 teaspoon dried oregano
1 (14.5-ounce) can tomato sauce
2 teaspoons ground chipotle powder
2 bay leaves

instructions:

1) Bring pork, quartered onion, smashed garlic cloves, thyme, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes.

1a) Rather than cooking on the stove, you can also cook it in the Instant Pot. Same as above except cook at high pressure for 25 minutes. Let it naturally release for 15 minutes and then release all of the pressure.

2) Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic, and thyme. Return pork to saucepan and, using potato masher, mash until shredded into rough 1/2-inch pieces; set aside.

3) Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

4) Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.

source:

America's Test Kitchen