Shane and I were both sitting around watching an episode of Everyday Food when we saw them make this recipe. We were both very intrigued because we definitely enjoy shredded pork. They actually took the shredded pork and made tacos but we just made sandwiches tonight because it was easier! I was really happy that this recipe was as easy as it looked on tv. I have never slow cooked pork like this and was skeptical that it would really be as easy to shred the pork with two forks as they make it look but it definitely was! I had to leave the chile out as we didn’t have any and I forgot to grab some at the store. Without the chile, the pork didn’t have a ton of flavor but was still tasty. I think next time we’ll either make sure we have chile on hand or we’ll try a rub and some BBQ on the pork instead.
from Everyday Food
1 tablespoon olive oil
1 large onion, chopped
6 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
2 bay leaves
Coarse salt and ground pepper
3 tablespoons tomato paste
1 3-pound boneless pork shoulder, cut in half lengthwise
1 can (28 ounces) whole tomatoes in juice
1 large chipotle chile in adobo sauce, (from a small can), minced (about 4 teaspoons)
In a large (5-quart or larger) heavy pot, heat oil over medium heat. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper.