Description
This is a popular Cuban pork dish known as Lechon Asado. My version is a shortcut. The pork is simmered in a broth until tender, then shredded. It’s traditionally served with black beans and rice.
Ingredients
- 1 ½ pounds boneless pork chops
- 1 pint water to cover
- 1 lime, juiced
- 1 sprig fresh thyme
- 8 black peppercorns
- 1 tablespoon garlic powder, or to taste
- 1 tablespoon onion powder
- salt to taste
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, peeled and sliced
- 1 lime, juiced
- ¼ cup chopped fresh cilantro
Instructions
- Combine water
- juice of one lime
- thyme sprig
- peppercorns
- garlic powder
- onion powder
- and salt in a large pot; bring to a boil. Add pork chops
- reduce heat to medium-low
- and simmer until meat is very tender
- about 1 to 1 1/2 hours. Add more water as necessary to keep chops covered.
- Turn off heat and let chops rest in broth for 30 minutes. Remove chops from broth and shred
- removing excess fat; set aside.
- Heat olive oil in a large frying pan over medium-high heat. Add shredded pork and fry until almost crisp
- about 5 minutes. Add onion and garlic; continue to cook until onion is just tender yet slightly crisp
- about 10 minutes more.
- Stir in juice of one lime and cilantro; serve.
Prep Time: 1 hr 30 mins
Cook Time: 15 mins
Total Time: 1 hr 45 mins
Servings: 5