Shredded Pork Filling for Chimichangas, tacos, burritos, soft tacos

2 pound boneless pork 1 t. salt 1/2 t. dried oregano 1/2 t. ground cumin 4 peppercorns 1 bay leaf 2 garlic cloves 1 medium onion

Place pork in a deep pan and just barely cover with water. Add remaining ingredients. Bring to a boil over medium high heat. Reduce heat, cover and simmer gently until just fork tender, 1 to 1 1/2 hours. Remove pan from heat and let pork cool in broth. Lift meat from broth and shred by using two forks, or place chunks in a food processor with plastic blade and process for about 10 seconds. Makes 4 cups Variations: Crockpot: sprinkle meat with 1 t. garlic powder, 1/2 t. oregano, and 1/2 t. cumin. Place in crockpot and pour 1 cup purchased or homemade green chile sauce over top. Cool on low heat for 8 to 10 hours. Carnitas: Place cooked pork in a roaster pan and bake uncovered in a 450 oven until brown and sizzling, about 20 minutes. Remove and shred. Source: Unknown

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.