This is a popular Caribbean shredded pork dish known as lechon asado. This recipe is a shortcut. The pork is simmered in broth until tender, then shredded. It’s traditionally served with black beans and rice.
Preparation Details
Prep Time: 25 mins
Cook Time: 1 hr 20 mins
Total Time: 2 hrs 15 mins
Servings: 5
Ingredients
- 1 pint water to cover
- 2 limes, juiced and divided
- 1 sprig fresh thyme
- 8 black peppercorns
- 1 tablespoon garlic powder, or to taste
- 1 tablespoon onion powder
- salt to taste
- 1 ½ pounds boneless pork chops
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, peeled and sliced
- ¼ cup chopped fresh cilantro
Steps
- 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, reduce heat to medium-low, and simmer until meat is very tender, about 1 to 1 ½ hours. Add more water as necessary to keep pork covered.
- Turn off heat and let pork rest in broth for 30 minutes. Remove pork from broth and shred, removing excess fat; set aside.
- 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.
- Stir in remaining lime juice and cilantro; serve.
