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Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- 4 to 5 pounds boneless pork shoulder or butt meat, cut into large serving-size pieces
- 2 teaspoons salt
- 2 teaspoons black peppercorns
- 1 white onion, unpeeled and quartered
- 3 garlic cloves, unpeeled and crushed
Method
- Place the pork, salt, and peppercorns in a large pot.
- Pour in 10 cups water and bring to a boil over high heat.
- Cover, reduce the heat to low, and simmer for 3 hours.
- Skim the froth off the surface with a spoon.
- Remove from the heat, take out the pork pieces with a slotted spoon or tongs, and place in a bowl to cool.
- Strain the broth through a sieve and skim off the fat.
- Chilling the broth makes removing the fat easier.
- Once the pork is cool enough to handle, pull the meat off the bones and tear it into bite-sized pieces.
- Discard the bones.
- Measure out enough broth or pork for your chosen recipe and keep the rest refrigerated for up to 3 days or frozen for up to 6 months.
