Garlicky Cuban Shredded Pork

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This will make your kitchen come alive with its garlicky, herby aromas. Use plenty of lime and cilantro, too! It's a two-step process; start it a day ahead, then serve with my cuban black beans, or tucked into a sandwich or even a tortilla with the trimmings. Prep time includes overnight seasoning in refrigerator.

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Steps

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Combine water , juice of 1 lime , oregano , thyme , garlic , and peppercorns.

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Bring to a boil , then add boneless pork chops.

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Lower heat and simmer , tightly covered , for about 1 hour , or until almost falling apart tender.

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Add coarse sea salt to taste , then let meat cool in broth overnight in refrigerator.

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The next day , remove pork from broth and shred.

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In a large skillet , heat olive oil and add shredded pork until it is almost crispy , about 5 minutes.

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Add onion and garlic and cook another 10 minutes or so , until they begin to brown slightly.

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Squeeze in the juice of 1 lime and stir in the cilantro.

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Combine thoroughly and serve.

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Ingredients

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boneless pork chops, water, lime, juice of, dried oregano, dried thyme, garlic, black peppercorns, sea salt, olive oil, onion, fresh cilantro