Pork Stock/Shredded Pork

Caldo de Puerco/Carne de Puerco Cocida

Preparation info
  • About

    3 to 4 cups

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

This is a pork-based equivalent of the following recipe, but the stock is richer and more concentrated. You can easily double the recipe and freeze any stock not needed at the moment.

My favorite cut of meat for cooked shredded pork is a nice piece of Boston shoulder butt with a thin layer of fat (to keep the meat moist) and the bone in (to give body and flavor). When I need stock but not the cooked meat, I often replace the pork butt with a combination of 2 pounds pork neck bones a