Cuban Shredded Pork Recipe -
Cuban Shredded Pork Recipe
  • READY IN hrs

Cuban Shredded Pork

Recipe by  

"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    1 hr 30 mins
  • COOK

    15 mins

    1 hr 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2006

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 without removing the lid of the pressure cooker. The pork was so tender it fell apart as I tried to remove it from the pot. My advice if you do use pressure cooker is to only add the 16 oz of water or else the flavor is not as strong. I used 24 oz water and I had to add more spices later while It was frying. To avoid dry pork, I stir fried it on ultra high heat until it was toasted on the outside and added the onions during the last 5 minutes. Remember, you want it moist and tender inside and crispy on the outside so you must use high heat to accomplish this. Maybe a couple of bay leaves might make it better too.

Most Helpful Critical Review
May 06, 2003

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 onions and garlic, cumin, salt and pepper. Squeez lime juice at the end. Dont put cilantro in does not belong in there! serve with black beans and yellow rice.

Jan 23, 2007

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 starts getting too dry, add some of the water it was cooked in.

Jun 02, 2007

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 not a fan. My husband LOVED this. He was getting all creative (which isn't the norm) and asked if we can have it with pickled cabbage on a toasted bun next time. So, it looks like I'll be making this again! (Also, I should note: Due to the reviews of dry pork, I covered the pan after adding the onions & garlic. I also added in some lime zest.) Thanks for the recipe.

Jul 14, 2003

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. Served it wiht black beans and rice, what a find. Thank you.

Jan 29, 2004

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 also needed extra oil and salt when I fried the meat. Otherwise delish!

Sep 24, 2007

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 was a sauvignon blanc...was probably a 2 to 1 ratio of broth vs wine. I sauteed my onion until translucent before adding the pork because I wanted it juicy not crispy. ;o) We used the pork to make tacquitos & I served them w/ a mango jam/ mango hot sauce/ yogurt concoction for taquitos (are they tacquitos or are they flautas?) I ever had. Thansk for the recipe!

Sep 11, 2003

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


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  • Calories
  • 202 kcal
  • 10%
  • Carbohydrates
  • 8.1 g
  • 3%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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