Tinga Poblana Braised Pork

Step 1: Braise & shred pork

  • Pork

    • pork shoulder
      900 g2 lb
    • salt
      9 g1% by weight
    • water
    • bay leaves
      1

Cut the pork shoulder into 1-2" chunks. Season the meat with an even sprinkle of salt (about 1% of the meat weight). Add the salted meat to a pot or dutch oven. Fill with water until the meat is just submerged, and add a bay leaf to the pot.

Bring the water to a , cover the pot, and then let the meat on low heat on the stovetop for 1-2 hours until tender and shreddable.

  • Meanwhile, prepare the sauce or other serving ingredients.

Reserve about a cup of the cooking liquid, including some of the rendered fat that gathers at the top of the braise. Drain the rest of the liquid off, shred the pork pieces with a fork or by hand, and reserve.

  • If needed, this braising step can be done ahead of time.
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