Garlicky Cuban Shredded Pork - cooking recipe

Ingredients

1 1/2 lbs boneless pork chops, well-trimmed of fat (about 2 large)
water, to cover
1 lime, juice of
1 teaspoon dried oregano
1 1/2 teaspoons dried thyme
6 cloves garlic, sliced
12 black peppercorns
sea salt
2 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 lime, juice of
1/4 cup fresh cilantro, chopped

Preparation

Combine water, juice of 1 lime, oregano, thyme, garlic, and peppercorns.
Bring to a boil, then add boneless pork chops; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender.
Add coarse sea salt to taste, then let meat cool in broth overnight in refrigerator.
The next day, remove pork from broth and shred.
In a large skillet, heat olive oil and add shredded pork until it is almost crispy, about 5 minutes.
Add onion and garlic and cook another 10 minutes or so, until they begin to brown slightly.
Squeeze in the juice of 1 lime and stir in the cilantro.
Combine thoroughly and serve.