Prep Time::25 mins
Cook Time:: 1 hr 20 mins
Additional Time::30 mins
Total Time:: 2 hrs 15 mins
Servings::5
Ingredients
1 pint water to cover
2 limes, juiced and divided
1 sprig fresh thyme
8 black peppercorns
1 tablespoon garlic powder, or to taste
1 tablespoon onion powder
salt to taste
1 ½ pounds boneless pork chops
2 tablespoons olive oil
1 large onion, halved and thinly sliced
3 cloves garlic, peeled and sliced
¼ cup chopped fresh cilantro
Directions
Combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder, and salt in a large pot; bring to a boil. Add pork, reduce heat to medium-low, and simmer until meat is very tender, about 1 to 1 ½ hours. Add more water as necessary to keep pork covered.
Turn off heat and let pork rest in broth for 30 minutes. Remove pork from broth and shred, removing excess fat; set aside.
Heat olive oil in a large frying pan over medium-high heat. Add shredded pork and fry until almost crisp, about 5 minutes. Add onion and garlic; continue to cook until onion is just tender yet slightly crisp, about 10 minutes more.
Stir in remaining lime juice and cilantro; serve.