Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Milk Street Recipe
Shredded Pork and Pork Broth for Stewed Beans
2 pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
2 jalapeño chilies, stemmed
Kosher salt
Ingredients
-
2
pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
-
2
jalapeño chilies, stemmed
-
Kosher salt
Directions
-
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
-
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
-
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