Lean, healthy, and tasty shredded pork from loin that's great for a hundred or the family. Just follow these easy step by step photo instructions. Cut the recipe down or triple it as needed. Cook ahead or freeze.
Trim pork loin. Cut into 1 to 2-inch slices across the grain.
Chop a large onion. Add to an oven-safe pan. You could use a dutch oven or any oven safe pan that you can seal tightly.
Add 4 tablespoons chili powder, 1 teaspoon salt, 28 oz. beef broth and 2 teaspoon liquid smoke. Mix well.
Add pork slices. It may not be entirely submerged. Add a little water if needed to get the fluid level near the top of the meat.
Seal with aluminum foil and place into a 300-degree oven for 2 1/2 hours give of take a little. I did not preheat. It’s a long cooking time and doesn’t matter.
Remove from over. Move pork to a plate to cool. Reserve 2 cups of the braising liquid per 5 pounds of pork and discard the remainder.
After pork is cooled, hand shred. Add back one cup of the braising liquid. Mix well and add more liquid if needed. Refrigerate overnight if possible. Save the rest of the braising liquid to add in during future warmups.
Easy to cut down or scale up as needed. If using less than a whole pork loin, cut the rest into 1-inch pork chops.
This is a great cook ahead for a party recipe. It is actually better the day after cooking.
You can change up the broth, but I find a good quality beef broth the best here.
Add other seasonings, and you can make it hot with some cayenne pepper.
When in doubt, keep extra braising fluid.
You can eat this the day of cooking but better the next day.
For large groups, cook about 1/4 pound per sandwich — good refrigerated for 3-4 days and frozen 3-4 months.
I usually reheat for large groups in a crock pot on low for a few hours. Time will vary by amount. If frozen, thaw before reheating.
Add braising fluid or broth if needed for reheating. DO NOT use BBQ sauce for reheating. It will destroy the texture and make a mushy mess.
Make it Mexican: Remove the liquid smoke and add 2 teaspoons of cumin. Great for any Mexican cuisine.
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