"Nothing beats fresh homemade Mexican food. I'm having last night's dinner for lunch. This spicy Mexican shredded pork soft taco needed extra dollops of sour cream. Whew Recipe from @testkitchen New Family Cookbook."
Spicy Mexican Shredded Pork
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Recipe Intro From lyve.life
Pork
Serves 6
INGREDIENTS
2 lbs boneless pork butt, cut into 1" pieces
2 onions, 1 quartered, 1 chopped fine
5 garlic cloves, 3 peeled & smashed, 2 minced
4 sprigs of fresh thyme
1 salt, plus more for seasoning
2 Tbsp vegetable oil
1/2 tsp dried oregano
1 (15 oz) can tomato sauce
1 Tbsp chipotle chili powder
2 bay leaves
Corn tostadas or flour tortillas
Queso fresco or feta cheese
Avocado
Cilantro leaves
Sour cream
Lime wedges
DIRECTIONS
Bring pork, quartered onion, smashed garlic cloves, thyme sprigs, salt and 6 cups of water to simmer in large saucepan over medium high heat. Skimm off surface foam. Reduce heat to medium low and cook until pork is tender, about 75-90 minutes.
Drain pork, reserving 1 cup of cooking liquid. Discard onions, garlic and thyme sprigs. Return pork to saucepan. Using potato masher, mash pork until shredded into rough 1/2 inch pieces. Shredded pork can be refrigerated up to 2 days.
Heat oil in 12" nonstick skillet over medium high heat until shimmering. Add shredded pork, chopped onion and oregano. Cook, stirring often, until pork is well browned and crisp, 7-10 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, chili powder, reserved pork cooking liquid and bay leaves. Simmer until almost all liquid has evaporated, 5-7 minutes.
Discard bay leaves and season with salt to taste. Spoon shredded pork on to tostadas/tortillas and garnish with cheese, avocado and cilantro. Serve with lime wedges.