Surely you have tried it on a trip to Andalusia. The Andalusian style shredded meat recipe It is a delicious, juicy and tasty dish that is prepared in a very simple way and that, contrary to its name, does not have a slice of ham, bacon or peppers inside.
This juicy meat is prepared in advance and is usually served cold. Only pork is involved in its preparation, cooked with onion, garlic and some aromatic herbs, to get a great homemade cold cuts which can be served in portions or used to fill sandwiches and muffins.
You can cook it over low heat with a cooking time of about three hours or make it like me in the quick cooker, where it will be ready in about 30 minutes. Once cold, it is filleted and stored in the fridge – it lasts a week in good condition – or it is frozen if you want to consume it later. Let’s go to the kitchen!
We tie the loin headboard piece well so that it maintains its shape during cooking. Once tied, Season it and spread it with the lard. (You can also use butter or directly a little olive oil)
In the pressure cooker, we brown the head of tenderloin all over. We remove the meat and add the onion and garlic, cut into pieces, the bay leaves and the pepper berries. Sauté well adding a little extra virgin olive oil if necessary. We deglaze whatever sticks to the bottom with a splash of wine and we return the meat to the casserole.
Add the rest of the fragrant wine (it can be fine or chamomile) and the water or meat broth, closing the pressure cooker. We put the fire to the maximum so that Cook with two rings outside and we lower the heat to the minimum maintaining said pressure level. Let it cook for 30 minutes and turn off the heat, letting the pressure drop without opening the pot until it can be done easily.
We remove the meat and wrap it in aluminum foil, keeping it in the fridge for a minimum of 12 hours. Then we fillet it and it is ready to taste. We strain the cooking broth and store it, since it is perfect for stews, rice dishes or to make a soup by adding some noodles, some diced ham and chopped hard-boiled egg.
With what to accompany the Andalusian-style shredded meat
The traditional way of serving Andalusian-style shredded meat is to cut it into thin slices, distribute them on a plate and season them with a drizzle of olive oil, a few drops of lemon juice and a few crystals or salt flakes. It is also delicious in sandwiches and sandwiches.
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