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Milk Street Recipe
Shredded Pork and Pork Broth for Stewed Beans
3
cups shredded meat and 1½ quarts broth
1 hour 20 minutes
2 pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
2 jalapeño chilies, stemmed
Kosher salt
Ingredients
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2
pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
-
2
jalapeño chilies, stemmed
-
Kosher salt
Directions
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01In a large pot, combine the pork, jalapeños, 1 teaspoon salt and 7 cups water. Bring to a boil over high, then reduce to low, cover and cook until a skewer inserted into the pork meets no resistance, 60 to 75 minutes.See It
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02Using a slotted spoon, transfer the pork to a medium bowl; set aside to cool slightly. Meanwhile, pour the broth through a fine mesh strainer set over a large bowl and let cool.See It
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03When the pork is cool enough to handle, shred into bite-size pieces, discarding any fat and gristle. Cover both the broth and shredded meat and refrigerate until ready to use or up to 3 days.See It