Cuban Shredded Pork

Cuban Shredded Pork

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"This is a popular Cuban 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."
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Ingredients

1 h 45 m servings 202 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
  2. Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
  3. In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.

Reviews

77
  1. 100 Ratings

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Most helpful positive review

It was very good. I made it in the pressure cooker to save time. After cooker reaches stabalized pressure I let it cook for 10 minutes. Then I turned off heat and let it sit for 30 minutes wi...

Most helpful critical review

I lived in the florida keys for years and this is not a good way to make it. If you want to know the real way....cook a pork roast in a crock pot all day til it falls apart. Cook in pan with oni...

I lived in the florida keys for years and this is not a good way to make it. If you want to know the real way....cook a pork roast in a crock pot all day til it falls apart. Cook in pan with oni...

It was very good. I made it in the pressure cooker to save time. After cooker reaches stabalized pressure I let it cook for 10 minutes. Then I turned off heat and let it sit for 30 minutes wi...

I just made this recipe with a 4# pork shoulder and it came out wonderfully. Couple of things - today's pork is a bit lean - if it won't fry well, add a bit more olive oil. And, if the meat star...

I went out on a limb to try something different and I'm glad I tried this recipe. I took the advise below and added cumin when crisping the pork, And I (gladly) omitted the cilantro since I'm no...

I tried this recipe and very surprised. My husband who is Peurto Rican thought it was a little dry, but i tried it again with a little more lime juice and olive oil and it turned out fantastic. ...

I added mesquite seasoning & eliminated the salt (the seasoning has quite a bit already) & I used a chicken broth/white wine combo instead of the water. I used a homemade broth & the wine I used...

I thought this was as good as any pork dish I've had out for Cuban food. I used a tenderloin cut into chunks instead of chops. I also used freshed garlic and extra thyme in the boling process. I...

I planned tonight’s meal carefully but regrettably this was not the hit I had hoped it would be. I cooked the meat (country style ribs which could tolerate the long cooking time without drying ...

This was very, very good. I served it in soft corn tortillas. I did not need to cook it for as long as stated.