Shredded Pork

The perfect filling for tacos, enhancing bean and rice dishes, or stuffing cabbage, grape leaves, empanadas, or almost anything else. You must use the shoulder here; anything else doesn’t have enough fat to become tender.

2 pounds boneless pork shoulder, cut into 1-inch Chunks

large white onion, quartered

5 cloves garlic, lightly crushed

2 bay leaves

1 tablespoon ground cumin

1 ancho or other mild dried chile (optional)

Salt and freshly ground black pepper

• Combine all the ingredients in a large pot with a lid or a Dutch oven and add water to cover. Turn the heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust the heat so the mixture bubbles steadily. Cook until the meat is quite tender, about an hour, then cool.
• Shred the meat with your fingers (remove the bay leaves). Taste and adjust the seasoning; use within a couple of days.
  Shredded Pork with Orange Juice.
  • Use two-thirds freshly squeezed orange juice and one-third freshly squeezed lime juice instead of water to cover in Step 1; add 1 teaspoon grated orange zest too.
    Carnitas.
    • Crisp and chewy bits of braised pork, a perfect taco filling: In Step 2, instead of shredding, break or roughly chop the meat into bite-sized pieces, return to the pan, and cook until all the liquid is evaporated. You want the meat to fry in the remaining fat until it’s crisped and browned; add neutral oil, like grapeseed or corn, if needed.
  • MAKES: 4 or more servings
  • TIME: About an hour, largely unattended