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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place pork butt in large Dutch oven or medium-size stockpot. Add garlic, peppercorns, bay leaves and salt. | 2. Add enough cold water to cover by at least 3 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking. | 3. A piece this size should be well-cooked but not dried out in 11/2 to 2 hours. Remove from stock and let cool to room temperature. | 4. When cool, pull meat into fine shreds and mix with red chile. | 5. Strain and degrease the stock. It will be easier to remove fat if the stock is thoroughly chilled. | 6. Stock can be kept, tightly covered, for 2 days in the refrigerator if degreased at once, up to a week if you leave the top layer of fat on it until ready to use. The stock also freezes well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt	2 1/2		boneless trimmed	1008.669	0.0	224.4005	5.6667
head garlic	1		unpeeled cut	1008.669	0.0	224.4005	5.6667
black peppercorn	1	teaspoon		1008.669	0.0	224.4005	5.6667
bay leaf	4			-	-	-	-
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.