Skip to main content New this month
Get the Allrecipes magazine

Cuban Shredded Pork

Rated as 4.38 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 45 m servings 202 cals
Original recipe yields 5 servings (4 to 6 servings)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered.
  2. Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside.
  3. In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy.

Nutrition Facts


Per Serving: 202 calories; 10.7 g fat; 8.1 g carbohydrates; 18.5 g protein; 43 mg cholesterol; 103 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 80
  1. 103 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

It was very good. I made it in the pressure cooker to save time. After cooker reaches stabalized pressure I let it cook for 10 minutes. Then I turned off heat and let it sit for 30 minutes wi...

Most helpful critical review

I lived in the florida keys for years and this is not a good way to make it. If you want to know the real way....cook a pork roast in a crock pot all day til it falls apart. Cook in pan with oni...

Most helpful
Most positive
Least positive
Newest

I lived in the florida keys for years and this is not a good way to make it. If you want to know the real way....cook a pork roast in a crock pot all day til it falls apart. Cook in pan with oni...

It was very good. I made it in the pressure cooker to save time. After cooker reaches stabalized pressure I let it cook for 10 minutes. Then I turned off heat and let it sit for 30 minutes wi...

I just made this recipe with a 4# pork shoulder and it came out wonderfully. Couple of things - today's pork is a bit lean - if it won't fry well, add a bit more olive oil. And, if the meat star...

I tried this recipe and very surprised. My husband who is Peurto Rican thought it was a little dry, but i tried it again with a little more lime juice and olive oil and it turned out fantastic. ...

I went out on a limb to try something different and I'm glad I tried this recipe. I took the advise below and added cumin when crisping the pork, And I (gladly) omitted the cilantro since I'm no...

I planned tonight’s meal carefully but regrettably this was not the hit I had hoped it would be. I cooked the meat (country style ribs which could tolerate the long cooking time without drying ...

I added mesquite seasoning & eliminated the salt (the seasoning has quite a bit already) & I used a chicken broth/white wine combo instead of the water. I used a homemade broth & the wine I used...

I thought this was as good as any pork dish I've had out for Cuban food. I used a tenderloin cut into chunks instead of chops. I also used freshed garlic and extra thyme in the boling process. I...

This was very, very good. I served it in soft corn tortillas. I did not need to cook it for as long as stated.