One entry found for plagiarize.


Main Entry: pla·gia·rize
Pronunciation: 'plA-j&-"rIz also -jE-&-
Function: verb
Inflected Form(s): -rized; -riz·ing
Etymology: plagiary
Date: 1716
transitive senses : to steal and pass off (the ideas or words of another) as
one's own : use (another's production) without crediting the source
intransitive senses : to commit literary theft : present as new and original
an idea or product derived from an existing source
- pla·gia·riz·er noun

Take a look

http://www.molsol.com/Cooking/southwest.html


Dimitri
"A1 WBarfieldsr" wrote in message
...

SHREDDED PORK

1/4 cup lard
1 large onion, chopped
1 Tbls. Red pepper flakes
2 lbs boneless pork, cut into cubes
1 Tbls. chili powder
2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. Mexican oregano
1/4 tsp. ground cloves
1/8 tsp. ground allspice
2 cloves garlic, minced or pressed
3 Tbls. tomato paste
1-28 oz can whole tomatoes
1-14.5 oz can beef broth
1-14.5 oz can chicken broth


Heat the lard in a large pot over low heat.
Add the onion and cook until translucent.
Add the pepper flakes and pork, raise heat and brown (about 10 minutes).
Mix in the seasonings and cook 3-5 minutes.
Add the remaining ingredients and bring the mixture to a boil.
Reduce heat to a simmer, cover and cook for one hour.
Uncover and simmer for an additional hour (or until the meat shreds
easily).

Remove the pork from the liquid, using a slotted spoon.
Refrigerate meat until cool.
Place the liquid over high heat and keep at a low boil until reduced to 1
1/2 cups - about 30 minutes.
When the pork is cool, shred it using fingers or two forks.
Mix it into the sauce and heat through.
Use as a filling for tacos or burritos.
This also works well as the main ingredient for taco salad.
Makes: 4 cups.

--
William Barfieldsr