A1 WBarfieldsr" The plagiarist

Take a look http://www.molsol.com/Cooking/southwest.html

Hey Putz ! You forgot the green onion pancakes........

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
>