Mexican Boiled Pork Meat And Stock |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 1 |
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This the basic preperation of Pork Meat and Stock for use in many other Mexican recipes. The prepared meat may be shredded, chopped or minced. Ingredients:
4 tablespoons peanut oil; for browning the meat |
5 pounds pork shoulder roast |
1 small onion; peeled & scored in the end |
1 celery stalk; cut in pieces |
1/2 cup raisins |
2 teaspoons salt |
1 head of garlic cloves; tops cut off |
8 black peppercorns |
1 teaspoon dried mexican oregano leaves |
1 dried ancho chile; stemmed, seeded & torn into pieces |
8 quarts water; to cover roast |
Directions:
1. In a large heavy bottomed Dutch oven, heat the oil and thoroughly brown the surface of the roast. Browning the meat greatly enhances the flavor of the meat and stock when boiled.
2. Place the other ingredients in the pot. Cover with water and bring to a boil.
3. Then reduce heat, cover and simmer until meat is done, about 3 to 4 hours. The pork meat should be fork-tender and easily pull away from the fat and bones.
4. Remove meat from stock and reserve.
5. Strain stock and allow to settle to remove any excess fat.
6. Pour the remaining stock into sealable pint or quart containers. Can, freeze or refrigerate as you wish.
7. Cover the drained meat and cool it down until you can handle it, to able to remove any excess fat, gristle or bones.
8. Discard the cartilage and fat, etc.
9. Chill the meat thoroughly in the refrigerator before shredding, slicing or dicing
10. Gently shred, slice and/or dice the pork meat as you require for other recipes.
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