Thursday, June 9, 2011

Shredded Pork

1 pound boneless pork shoulder
1 tomato, rough chopped
1 small onion, cut into fourths
1 carrot. cut into 1 inch chunks
1 stalk celery, cut into 1 inch chunks
1 Tbsp chili powder
1 tsp salt
1/4 tsp cumin seed OR 1/2 tsp ground cumin
1/4 tsp oregano, dried
1/4 tsp black pepper
1 clove garlic, rough chopped
1 bay leaf

Place all ingredients in to a large stockpot with enough water to just cover.  Bring to a boil and reduce.  Cover and simmer for about 90 minutes until pork is tender.  Remove from broth.  Cool.  Shred when cooled.  If pork becomes dry add a little of the reserved liquid.
NOTE:  I use the other reserved liquid to make Rice-Lulu-Roni.  This meat can be used for tacos, burritos, enchiladas, etc.  It freezes well too.  I put some of the reserved liquid into the meat when I freeze it so that it is not too dry when thawed.

San Francisco Rice

This is one of my favorite side dishes but because of all the additives that are put into in commercially AND because of the high cost I no longer buy it.  For many years I went without until I came up with this recipe.

1 Tbsp olive oil
1/4 c gf angel hair spaghetti, uncooked,  broken into 1 inch pieces
1 1/2 c white rice, uncooked
1 medium onion, chopped
6 c gf broth

Basic directions:  Heat oil in large skillet.   Saute noodles until brown.  Add onion and rice.  Saute until rice is brown.  Reduce heat to simmer.  Add broth to rice and cover.  Cook, covered for 15 minutes.  Remove from heat.  Rest for 10 minutes more COVERED.  Fluff with a fork and serve.
There are many things that can be added to this.  Saute mushrooms with the onions and rice.  Add chopped celery, carrots when broth is added.