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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Trim the pork well to remove excess fat. Refrigerating the cooked pork overnight allows the solidified fat to rise to the top, so it's easy to remove. Ingredients:
2 tablespoons tomato paste |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
10 garlic cloves, peeled |
2 1/4 pounds boneless boston butt pork roast, trimmed and cut into 1/2-inch pieces |
1 cup fat-free, less-sodium chicken broth |
1 tablespoon fresh lime juice |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large Dutch oven; pour broth over pork mixture. Cover and bake at 350° for 1 1/2 hours or until pork is very tender.
3. Transfer pork mixture to a 13 x 9-inch baking dish, and cool to room temperature. Cover and chill for 8 hours or overnight.
4. Skim the solidified fat from surface; discard fat. Let pork stand at room temperature 30 minutes to soften. Heat a large nonstick skillet over medium-high heat. Add pork; cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in juice.
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