| Yield | |
|---|---|
| Source | Cooking Light, September 2006 |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | Cooking Light, September 2006 |
| Prep time | 2 hours |
| 2 | Tablespoon | Tomato Paste |
| 1 | Teaspoon | Salt |
| 1 | Teaspoon | Ground Black Pepper |
| 10 | Clove | Garlic (peeled) |
| 2 1⁄4 | Pound | Boston Butt Pork Roast (trimmed and cut into 1/2-inch pieces) |
| 1 | Cup | Chicken Broth |
| 1 | Tablespoon | Lime Juice |
1.Preheat oven to 350 degrees.
2.Combine first 5 ingredients in a large pot; pour broth over pork mixture. Cover and bake at 350 degrees for 1 1/2 hours or until pork is very tender.
3.Transfer pork mixture to a 13x9-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 skillet over medium-high heat. Add pork; cook 8 minutes or until liquid almost evaporates. Remove from heat; stir in juice.