This weekend I made some tasty food!
On Saturday I cut up a pork shoulder into 1-inch cubes, threw it in a pot, covered it with water and brought it to a boil with a quartered onion, garlic, and cumin. After skimming the foam, I turned down the temperature and let it simmer for one hour. For shredded pork, you need to use the shoulder because nothing else has enough fat to stay tender during cooking. This is the result:
After removing from the liquid and letting it cool, I pulled off the fatty bits and shredded it with my fingers, while I got my soup ready:
I added a big handful of the shredded pork to a soup I made with celery, carrots, onions, green onions and pasta:
It turned out delicious!
Tonight I took my leftover shredded pork, mixed in some BBQ sauce, ketchup, brown sugar, and some seasonings. I put the mixture into sub buns with some cheese and grilled them on my George Foreman grill:
The sandwich was also delicious, and I made a second one for lunch tomorrow! Woo-hoo!