This is a Mexican dish we learned to love in San Diego. It’s super easy, and if there are leftovers, it’s good cold for lunch the next day.
3 or 4 pieces of pork (we get boneless chops here)
1/2 tsp oregano
1 tsp cumin
1/2 tsp coriander/cilantro
1-2 onions, chopped
2 cloves garlic, chopped (or garlic powder if you inexplicably run out of fresh garlic!)
- Put everything in the pot.
- Add enough cold water to cover the pork.
- Bring the pot to the boil, and then simmer gently for 90 minutes.
- Fish out the meat, and then on a chopping board, use a fork to shred the pork.
This is obviously tasty in a burrito, but we have it on a salad of lettuce, tomatoes, avocado slices, fresh coriander/cilantro, and with a vinaigrette (2 parts olive oil, 1 part red wine vinegar).
It looks kinda like this:
The pumpkin is a good idea! I might try that myself.
Photo via Flickr user William Couch.