Shredded Savory Pork (from BHG Mexican Magazine)

Ingredients


2 pound boneless pork loin blade roast
2 large onions, quartered
3 fresh jalapeno peppers, cut up
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed

about 4 oz or 1/2 cup serving

Directions

1. Trim fat from meat. Place roast in a large saucepan or Dutch oven; add enough water to nearly cover. Stir in onions, jalapeno peppers, garlic, coriander, cumin, oregano, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until very tender.

2. Remove meat from liquid with a slotted spoon; discard cooking liquid. When cool enough to handle, shred the meat. Use as a filling for tamales or tacos. Makes 8 servings (about 3 cups cooked meat).
From the Test Kitchen

Tip Crockery-Cooker Directions:Trim fat from meat. If necessary, cut meat to fit in a 3-1/2- or 4-quart crockery cooker. Add 1 cup water and the remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue as directed.
Make Ahead Tip Place shredded meat in a freezer container. Cover and freeze for up to 3 months. Thaw overnight in refrigerator before using.


Serving Size: yield about 3 cups cooked meat, 1/2 per serving