These crunchy rice cereal snacks are made more tastier with butterscotch, chocolate, and peanut-free SunButter Sunflower Butter.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 5 |
Ingredients
- 1 ½ pounds boneless pork chops
- 1 pint water to cover
- 1 lime, juiced
- 1 sprig fresh thyme
- 8 black peppercorns
- 1 tablespoon garlic powder, or to taste
- 1 tablespoon onion powder
- salt to taste
- 2 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, peeled and sliced
- 1 lime, juiced
- ¼ cup chopped fresh cilantro
Instructions
- 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 chops, reduce heat to medium-low, and simmer until meat is very tender, about 1 to 1 1/2 hours. Add more water as necessary to keep chops covered.
- Turn off heat and let chops rest in broth for 30 minutes. Remove chops 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 juice of one lime and cilantro; serve.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 3 g |
| Sodium | 103 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I had my doubts about using pork chops worrying they wouldn’t shred. I would typically use a pork butt for shredded pork. They actually worked and unlike some of the others, mine were not dry at all. I did take a shortcut and cooked them in my pressure cooker so maybe that was the difference? The pork ended up needing quite a bit of salt and I think it could use more flavor so I’d add some cumin the next time I make this. Pork chops are a lot more affordable than pork butt so I would definitely make this again.
Yummy, but as others pointed out, it was a little dry. I found it helpful to save some of the reserved liquid to add to the pork in the pan while it was frying at the end.
tasty and easy.
I made this for a family get-together, and it was a big hit. So flavorful! The only changes I made were: I used a pork shoulder instead of chops and I didnt add the onions. Instead, I added onion power and sauteed sweet onions separately and served them as a side dish.
Pork was dry and needed more than what the recipe calls for. I will use the remainder in tacos. Most reviews mention that they will use a fattier cut of pork but I like to cook healthy so will not do that.
Good but a little dry, needs something.
OMG this recipe was so good. Reminded me of my days living on Miami Beach and going to a small Cuban restaurant called Puerta Sagua at least 3 times a week. I put my pork on a baguette, added some Swiss and toasted it in the oven and then dipped it the “au jus” prior to savoring each awesome bite. Because I added an onion to my recipe… it was delicate and offered the perfect complimentary flavor profile to one delicious meal. Will definitely make it again.
Kids and adults loved this dish. We always make a point of stopping at Havana Harry’s and the Versailles Restaurant for Cuban pork chunks when in Miami. This recipe produces a dish just as delicious as what we have found at these favorite restaurants.
Like Alleycat2, I used the pressure cooker following the instructions given in their review. This pork came out terrific. I used thin sliced boneless pork chops. Having a hectic evening, I opted to serve this as a cuban-mexican fusion–shredded pork on flour tortillas with sour cream/lime/cilantro “sauce” and shredded lettuce. Big hit with everyone, none left for lunch leftovers!
Used 6lbs of pork shoulder roast and a large roaster to slow cook the meat. Easy enough and very tasty!
This is delicious. I go heavy on the onions, lime and garlic, then add diced serrano peppers for some extra kick.
I planned tonight’s meal carefully but regrettably this was not the hit I had hoped it would be. I cooked the meat (country style ribs which could tolerate the long cooking time without drying out) in the crock pot and was disappointed it had so little flavor. At this point I’m thinking the last step, frying it up and adding onion, garlic and lime juice, would take care of that. It did not. All that step managed to do was dry it up, and even tho’ a GOOD amount of butter and olive oil doctored that right up, you shouldn’t have to do that with a good recipe. I served this with yellow rice and Cuban Black Beans II, also from this site. I ate mine as is, but it definitely could have used some sort of sauce to moisten it up and make it more palatable. Hubs took care of his with a good plop of sour cream. Shouldn’t be. If I was to make this again I would NOT fry the meat. I’d cook the onions and garlic till tender, add the meat and just heat it through, then add the cilantro and lime juice. And I wouldn’t think of making this with a lean cut of meat like boneless pork chops – that’s just asking for trouble. Bottom line, this was only mediocre, and mediocre is disappointing to me.
This recipe was a big hit with the whole family, including some very picky eaters (not moi). I tweaked the recipe slightly for convenience and to suit our tastes. I let a 1# boneless pork loin marinade in lime juice, evoo, salt, pepper, onion powder, thyme, and lots of cumin & garlic overnight in the fridge. The following day I seared the entire roast and placed it in a crockpot. I deglazed the pan with 2c. chicken stock adding more lime juice, peppercorns, onion powder, cumin, & garlic also. I added this to the crockpot also & allowed it to cook on high 2.5-3 hours. Then I shredded the pork in the crockpot. I sautéed thinly sliced green pepper & onion, added the shredded pork, as well as even more garlic & cumin and fried it all approximately five minutes. I added more fresh lime just before serving. I served this with lime & cumin infused jasmine rice, spicy stewed black beans with diced tomatoes, warm tortillas, and a serrano ginger sauce. It was crazy good. I can’t wait to make it again.
This was so good! I didn’t like the idea of not getting dinner on the table in under 2 hours on a work night, so when I was home over my lunch hour, I mixed up the water, lime juice, and seasonings in my slow cooker, added the pork chops, and cooked them on high for 4.5-5 hours. When we got home, they were perfectly tender and fell apart. Fried up with the onions and garlic per the original recipe, and I had dinner on the table in under half an hour. Served with rice and warmed corn tortillas. So great and easy – can’t wait to make this again!
Amazing! My picky kiddos had seconds.
Love the citrusy taste of the lime in the pork. Takes a while to make so make sure you plan ahead.but tasty dish for sure. Thank you!
I make this all the time. It’s simple and delicious
Yum! The meat gets really tender, and I love the cilantro, garlic and lime combo.
Used chicken instead of pork and then feasted for two days on the crispy, flavour filled delight. I can see a margarita and tostado party coming up with this as the highlight….
Everyone liked this recipe. I used a tenderloin, but will use a fattier cut of pork next time so that it will break down more, absorb more flavor, and get crispier. To make this a complete meal you really should serve it with Yellow (saffron) rice and black beans.
This was a great and easy to make dish for very little money. I had a can of government shredded pork, so instead of boiling it for 60 to 90 minutes, I did all the same things, but used one cup of water and boiled it until it until the water evaporated. I also used reconstituted lime juice, leaf thyme from a spice tub, and ground pepper corns. I didn’t have any cilantro, so at the end I used two pinches of cumin instead. I will make this again for an upcoming dinner event. Thanks, ZIBBLER!