Ingredients
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1 1/2 lbs boneless pork chops, well-trimmed of fat (about 2 large)
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water, to cover
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1 lime, juice of
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1 teaspoon dried oregano
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1 1/2 teaspoons dried thyme
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6 cloves garlic, sliced
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12 black peppercorns
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sea salt
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2 tablespoons olive oil
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1 onion, thinly sliced
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3 cloves garlic, minced
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1 lime, juice of
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1/4 cup fresh cilantro, chopped
Instructions
- Combine water, juice of 1 lime, oregano, thyme, garlic, and peppercorns.
- Bring to a boil, then add boneless pork chops; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender.
- Add coarse sea salt to taste, then let meat cool in broth overnight in refrigerator.
- The next day, remove pork from broth and shred.
- In a large skillet, heat olive oil and add shredded pork until it is almost crispy, about 5 minutes.
- Add onion and garlic and cook another 10 minutes or so, until they begin to brown slightly.
- Squeeze in the juice of 1 lime and stir in the cilantro.
- Combine thoroughly and serve.