Ingredients
16
16 servings
- •1 pound pork butt roast
- •2.5 cups water
- •0.5 onion
- •1 clove garlic, peeled
- •1 bay leaf
- •salt to taste
- •8 black peppercorns
- •1 dried red chile pepper
Instructions
- Trim fat from pork butt. Cut into chunks and place in a large saucepan. Add water, onion, garlic, bay leaf, salt, peppercorns and chile pepper. Bring to a boil; skim foam from surface. Reduce heat, cover and simmer for 1 hour.
- Drain broth, let meat cool and shred with a fork. Refrigerate overnight if desired.
Nutritional Facts
Per 16 servings
- Calories: 32
- Carbohydrate: 1g
- Fat: 2g
- Fiber: 0g
- Protein: 3g
- Sugar: 0g
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