SHREDDED CUBAN PORK TENDERLOIN
- 1.5-2.0 lb pork tenderloin
-2 C tropicana reduced sugar OJ divided
-Juice of 2.5 limes divided
-4t cumin divided (or more to taste)
-4 garlic cloves minced plus 3 cloves crushed(we are garlic lovers and the first 4 are in the marinade only)
-S&P to taste
-1 onion thinly sliced
-cayenne pepper to taste
-1/2 C fresh cilantro
Combine 1C OJ,juice of 1.5 limes, 2T oregeno,2t cumin, 4 cloves of garlic minced. Place pork in a pot add above and enough water to cover. Bring to a boil then reduce to a simmer and simmer tightly covered until meat is starting to fall apart(1.5-2hours) When meat is starting to fall apart when pierced with a fork remove from heat and allow to cool in the fridge 8-12 hours still covered(the meat will probably still be a little pink but that is o.k)
When ready to prepare remove pork from broth and shred it. Discard broth. In a pan saute shredded pork until starting to brown just a little. Add sliced onion and 3 cloves crushed garlic and cook until garlic and onion are becoming soft. Add 1C OJ, salt and black pepper to taste, 2t cumin, 2T oregeno, and cayenne pepper to taste(we used maybe a pinch or two)Cook stirring frequently, maybe 5 min. Squeeze in juice of 1 lime and cook for 2 minutes. Stir in cilantro and serve.
You can add or reduce the spices, we love spice.
Serve the pork warm with roasted peppers on WW rolls with cuban black
beans as a side.
My journal: http://www.southbeach-diet-plan.com/for ... hp?t=53579