“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.” - by ZIBBLER
Ingredients
Adjust Servings
Original recipe yields 4 to 6 servings
Directions
- 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.
- 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.
- 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
Amount Per Serving (5 total)
- Calories
- 202 cal
- 10%
- Fat
- 10.7 g
- 16%
- Carbs
- 8.1 g
- 3%
Based on a 2,000 calorie diet
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Reviews (71)
Rate This Recipe
"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 onions an..." See mored garlic, cumin, salt and pepper. Squeez lime juice at the end. Dont put cilantro in it....it does not belong in there! serve with black beans and yellow rice."
ALLEYCAT27
"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 without ..." See moreremoving the lid of the pressure cooker. The pork was so tender it fell apart as I tried to remove it from the pot. My advice if you do use pressure cooker is to only add the 16 oz of water or else the flavor is not as strong. I used 24 oz water and I had to add more spices later while It was frying. To avoid dry pork, I stir fried it on ultra high heat until it was toasted on the outside and added the onions during the last 5 minutes. Remember, you want it moist and tender inside and crispy on the outside so you must use high heat to accomplish this. Maybe a couple of bay leaves might make it better too."
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