"Wayne Lundberg" > wrote in message
...
> William, William.... William.... Why in the world would I want to make
this?
> Where is the mystery, where is the convivencia, where is the human
> interactivity that would make me even think of making it?

> Wayne, Wayne....Wayne.... I have no idea why YOU would want to make this,
but someone without the knowledge, just might. The person making tamales or
enchiladas or some other dish needing shredded pork, and didn't have the
knowledge, might like it. A recipe is, simply stated, a how-to-manual for
someone who doesn't have that knowledge. One's own imagination is what's
required to utilize that knowledge. If I were putting a new roof on my
house, I would need a how-to-manual on roofing , because I have no idea
how that is done. If I were installing a radar unit on an airbus, I would
need an installation manual. If I wanted to cook shredded pork for tamales,
I might need a how-to-manual to complete the project. I might also need a
how-to-manual to prepare the dough and how to execute the installation of
said shredded pork. Now that person may not need the how-to-manual on
making tamale dough, but might need a how-to-manual on the installation of
said dough onto the corn husks. On the other hand they might not even be
preparing the tamale project, but rather some other project altogether. So,
rather than give a how-to-manual on all things utilizing the said shredded
pork how-to-manual, I allowed the person to use their own imagination as to
what, how, where, and when to utilize this how-to-manual on shredded pork.

> Have you not learned that Mexican food is a cultural thing? How many
times
> must we tell you that for you to sell your recipes in this forum you must
> also give us a mood, a reason, a color....
>
I am not selling anything, but rather giving these how-to-manuals away
freely. If the person reading the how-to-manual can use the information,
then great, if they have no use for it, that's great also. I post for those
that need a how-to-manual to complete a project that was thought of
utilizing their own imagination, not mine.
--
William Barfieldsr

> Bye
>

>
> "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
> >
>
>