This is a popular Spanish shredded pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It's traditionally served with black beans and rice.
Ingredients
- ½ pounds boneless pork chops: 1 piece
- pint water to cover: 1 piece
- lime: 1 piece (juiced)
- sprig fresh thyme: 1 piece
- black peppercorns: 8 piece
- garlic powder: 1 Tbsp (to taste)
- onion powder: 1 Tbsp
- salt: (to taste)
- olive oil: 2 Tbsp
- onion, halved and: 1 piece (sliced)
- garlic: 3 clove (sliced)
- lime: 1 piece (juiced)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder, and salt in a large pot; bring to a boil. Add pork chops, reduce heat to medium-low, and simmer until meat is very tender, about 1 to 1 1/2 hours. Add more water as necessary to keep chops covered.
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Turn off heat and let chops rest in broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
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Heat olive oil in a large frying pan over medium-high heat. Add shredded pork and fry until almost crisp, about 5 minutes. Add onion and garlic; continue to cook until onion is just tender yet slightly crisp, about 10 minutes more.
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Stir in juice of one lime and cilantro; serve.
