Rating: 4.5 stars 4.3
109 Ratings
  • 5 star values: 65
  • 4 star values: 26
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 1

This is a popular Spanish shredded 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.

Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
additional:
30 mins
total:
2 hrs 15 mins
Servings:
5
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

202 calories; protein 18.5g; carbohydrates 8.1g; fat 10.7g; cholesterol 43.4mg; sodium 103.2mg. Full Nutrition
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