Shredded Pork and Broth

• 2 pounds boneless pork shoulder, trimmed and cut into 1½-inch cubes
• 2 jalapeño chilies, stemmed
• Kosher salt, to taste
• 1 recipe Mexican Stewed Beans (optional)

1. In a large pot, combine the pork, jalapeños, 1 teaspoon salt, and 7 cups water.
2. Bring to a boil over high, then reduce to low, cover and cook until a skewer inserted into the pork meets no resistance, 60 to 75 minutes.
3. Using a slotted spoon, transfer the pork to a medium bowl; set aside to cool slightly. Meanwhile, pour the broth through a fine mesh sieve set over a large bowl and allow to cool.
4. When the pork is cool enough to handle, shred into bite-size pieces, discarding any fat and gristle. Cover both the broth and shredded meat and refrigerate until ready to use, or up to 3 days.
5. Add to the pot of Mexican Stewed Beans or serve on its own.

Adapted from Milk Street