Shredded Pork with Snap Peas, Wild Rice, and Creamy Cilantro-Jalapeño Sauce

Shredded Pork with Snap Peas, Wild Rice, and Creamy Cilantro-Jalapeño Sauce

I generally don't make shredded pork during the week because of the longer cooking time...but tonight, I said, "what the hell!" Ask your butcher to cut you a 2-3lb pork shoulder and you can have this done in about 1.5-2 hours.


Serves: 4, with plenty of leftover pork

Cost: $$

Skill Level: Easy

Time to Make: 2 hours (1.5 hours active)


2-3 pound pork shoulder

Medium onion

4 cloves of garlic

12-ounce lager (or use chicken stock)

1 cup chicken stock

2 oranges

Cumin, chili powder, and cayenne powder to taste (I used about 1 teaspoon of each)

2 teaspoons maple syrup (or honey or brown sugar)

Salt and pepper

Neutral oil (Vegetable, safflower, or canola)

1/2 cup cilantro

2 tablespoons sour cream

4 tablespoons heavy cream

2 limes

1 jalapeño

6 ounces snap peas

2 radishes, for serving

6 ounces wild rice


Prep Ingredients: Preheat oven to 325ºF. Pat pork dry and cut into 3 big chunks and season all over with salt and pepper. Set out at room temperature for 30 minutes. Juice the oranges. Juice 1 lime and quarter the other lime and reserve them for serving. Cut the onion into wedges. Lightly mash the garlic. Rinse the cilantro. Remove the seeds and stem from the jalapeño. Trim the snap peas. Trim the radishes and thinly slice and reserve for garnish.

Make the pork: In a 4 quart oven safe pot or dutch oven, heat 2 tablespoons of oil over medium high until very hot. Add the pork, cooking in batches if necessary to avoid over crowding. Cook until well browned all over, about 5 minutes per side. Remove all the pork from the pot and set aside.

Add the onions and garlic to the pot and cook for about 5-7 minutes over medium high until beginning to soften and brown. Add the lager and stir to scrape up any browned bits stuck to the bottom of the pan. Add the chicken stock, maple syrup, cumin, chili powder, and a dash of cayenne and stir to combine. Bring to a boil and add the pork. Cover the pot and transfer to the oven. Cook for 1-1/2 hours.

Make the Cilantro-Jalapeño Sauce: While the pork is cooking, make the sauce. In a food processor, combine the jalapeño and cilantro and pulse until finely minced. Add the sour cream and lime juice and pulse again until smooth. Slowly stir in the heavy cream and pulse after each addition to combine all the ingredients. Do not over process. Transfer to a bowl and season lightly with salt. Chill until ready to use.

Make the Rice: If making wild rice, it may take up to an hour to cook, so prepare the rice when you have about 45 minutes left on the pork. Prepare the rice according to the package instructions. Remove the rice from the pot and transfer to a bowl. Cover and keep warm. Wipe out the pot and return it to the stove.

Shred the Pork: Remove the pot from the oven and transfer back to the stove. Remove the cover and transfer the pork to a bowl. Bring the sauce to a low boil as you shred the pork with two forks. Continue boiling the sauce for an additional 10-15 minutes until reduced and thick. Strain the sauce through a fine mesh sieve into the bowl with the pork. Discard the onions and garlic. Return the pork and sauce to the pot and turn the heat to medium high. Cook for 10 additional minutes. Taste and season.

Make the Snap Peas: Right before the pork is finished cooking, make the snap peas in the same pot you used for the rice. Heat 1 teaspoon of oil over medium high. Once hot, add the snap peas and cook for 3 minutes. Season with salt and pepper.

To Serve: Divide rice between bowls. Arrange pork, snap peas, and radishes on top of the rice. Serve with a dollop of cilantro-jalapeño sauce. Serve the remaining sauce at the table for guests to add as much as they like. Enjoy!

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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!