This will make your kitchen come alive with its garlicky, herby aromas. Use plenty of lime and cilantro, too! It’s a two-step process; start it a day ahead, then serve with my Cuban black beans, or tucked into a sandwich or even a tortilla with the trimmings. Prep time includes overnight seasoning in refrigerator.
Ingredients: [‘boneless pork chops’, ‘water’, ‘lime%2c juice of’, ‘dried oregano’, ‘dried thyme’, ‘garlic’, ‘black peppercorns’, ‘sea salt’, ‘olive oil’, ‘onion’, ‘garlic’, ‘lime%2c juice of’, ‘fresh cilantro’]
Quantity of Ingredients: [“1 1/2 lbs boneless pork chops, well-trimmed of fat (about 2 large)”,” water, to cover “,”1 lime, juice of”,”1 teaspoon dried oregano”,”1 1/2 teaspoons dried thyme”,”6 cloves garlic, sliced “,”12 black peppercorns”,” sea salt”,”2 tablespoons olive oil”,”1 onion, thinly sliced “,”3 cloves garlic, minced “,”1 lime, juice of”,”1/4 cup fresh cilantro, chopped “]
Number of Servings: 4
Steps: [‘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.’]