Easy Pork Machaca Mexican Pulled Pork Recipes

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CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Carnitas (Mexican Slow Cooker Pulled Pork) image

Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.

Provided by Nagi | RecipeTin Eats

Categories     Slow cooking

Time 6h15m

Number Of Ingredients 10

2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
2 1/2 tsp salt
1 tsp black pepper
1 onion (, chopped)
1 jalapeno (, deseeded, chopped)
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

Steps:

  • Rinse and dry the pork shoulder, rub all over with salt and pepper.
  • Combine the Rub ingredients then rub all over the pork.
  • Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
  • Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
  • Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
  • Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
  • If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.

Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g

MEXICAN PULLED PORK TACOS



Mexican pulled pork tacos image

Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 5h30m

Number Of Ingredients 19

1 ½kg rindless pork shoulder , cut into 6 large chunks
1 red onion , roughly chopped
2 garlic cloves , crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges (around 200ml/ 7 fl oz)
juice 3 large limes (around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves
2 medium red onions , finely sliced
2 tbsp white wine vinegar or cider vinegar
2 tbsp caster sugar
24 corn tacos , warmed
4 Little Gem lettuces , trimmed and finely shredded
soured cream or half-fat crème fraîche

Steps:

  • Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
  • Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
  • To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
  • Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

PORK MACHACA (TENDER PULLED MEXICAN PORK)



Pork Machaca (Tender Pulled Mexican Pork) image

This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!

Provided by Chef TotalFark

Categories     One Dish Meal

Time 4h20m

Yield 10 serving(s)

Number Of Ingredients 7

1 (4 -5 lb) pork butt (about 4-5 lbs, but up to 10 is fine too)
2 quarts water (enough to cover meat by about 2/3)
2 1/2 tablespoons chicken bouillon powder (Knorr is my favorite)
1 (15 ounce) can diced tomatoes or 3 tablespoons tomato paste
20 whole garlic cloves (or 2 tbl. granulated, but fresh will work better)
4 whole jalapenos, more can be used for a spicier final dish (or 2 small cans diced green chiles, or 1 small can jalepenos-not pickled)
2 teaspoons oregano (dry leaf..never use ground!)

Steps:

  • Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
  • Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
  • When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
  • Shred (or "pull") either with forks or by hand.
  • Place in storage container and add some of the broth to moisten; refrigerate until needed.
  • Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
  • For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
  • For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
  • Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.

EASY PORK CARNITAS (MEXICAN PULLED PORK)



Easy Pork Carnitas (Mexican Pulled Pork) image

Easy pork carnitas are sure to win you over. They come out just right - and that means crispy on the outside and juicy on the inside!

Provided by Natalya Drozhzhin

Categories     Easy

Time 5h40m

Number Of Ingredients 10

4 lb boneless pork roast
3 Tbsp fine sea salt ((or 2 1/2 tsp table salt))
1 Tbsp ground black pepper
1 tsp dried oregano
1 large onion (diced)
5 garlic cloves
4 Tbsp lime juice ((from 2 limes))
1/2 cup orange juice ((from 2 oranges))
1 cup chicken broth
2 bay leaves

Steps:

  • Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
  • In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves.
  • Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-8 hours.
  • Remove the pork from the slow cooker. Shredded the pork with two forks. Keep the juice.
  • To get crispy edges, transfer the shredded pork to a baking sheet. Pour ½ cup of the juices on top of the meat and broil it for 5-7 minutes, or until golden brown.

Nutrition Facts : Calories 324 kcal, Carbohydrate 5 g, Protein 52 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 2738 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MEXICAN PULLED PORK



Mexican Pulled Pork image

Delicious pulled pork with Mexican spices. This is an authentic dish popular in Central Mexico. Serve on warm flour tortillas.

Provided by goodsazon

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h30m

Yield 8

Number Of Ingredients 11

1 (3 pound) boneless pork roast, cut into 1-inch cubes
1 ½ cups water, divided, or more as needed
½ cup white vinegar
2 teaspoons salt
2 tablespoons lard
2 guajillo chile peppers, seeds and membranes removed
1 ancho chile pepper, seeds and membranes removed
⅓ cup coarsely chopped parsley
6 cloves garlic
1 teaspoon dried oregano
½ teaspoon ground cumin

Steps:

  • Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
  • Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
  • Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
  • Let pork rest for 15 minutes. Shred with 2 forks.

Nutrition Facts : Calories 256 calories, Carbohydrate 3.2 g, Cholesterol 84.8 mg, Fat 13.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.8 g, Sodium 645.2 mg, Sugar 0.7 g

EASY PORK MACHACA (MEXICAN PULLED PORK)



Easy Pork Machaca (Mexican Pulled Pork) image

This is a delicious, easy to prepare, please-the-whole-group filling for burritos, tacos or to serve over rice. It can be adapted to a slow cooker and always pleases at our house... hope you enjoy!

Provided by farrangel

Categories     Pork

Time 4h15m

Yield 12 cups, 16 serving(s)

Number Of Ingredients 7

4 -5 lbs boneless pork loin roast or 4 -5 lbs pork butt
2 quarts water (should cover meat ~ 2/3)
8 teaspoons chicken bouillon
2 (10 ounce) cans Rotel tomatoes & chilies (or equivalent diced tomatoes & chilis)
8 -12 garlic cloves, minced (or 1 - 1.5 tsp garlic powder)
1 teaspoon dry oregano leaves (not ground)
1 teaspoon dried cilantro

Steps:

  • Put all ingredients in stock pot and simmer until fork tender (easily comes apart when fork is pulled through). This can take up to 4 hours, but start checking around 2 hours.
  • When done, remove meat from pot to shred. Two long-tined forks work well for this. Shred all the meat, then return to liquid and reduce slightly- cooking over medium heat 10 minutes or so.
  • Not only is this cooked meat delicious in burritos, tacos and over rice, but it freezes well for use later. If you have leftovers, be sure to pour any liquid from the pot in with the meat for storage- this will keep your leftovers flavorful and moist.
  • To adapt for a slow cooker, use ~1 qt water and 5 tsp bullion. Cook on low 6-8 hours, then follow directions as above, turning slow cooker to high and heating shredded meat in cooking liquids 20 minutes or so (to reduce).

Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 209.3, Carbohydrate 1.9, Fiber 0.1, Protein 24.6

PORK MACHACA (TENDER PULLED MEXICAN PORK)



Pork Machaca (Tender Pulled Mexican Pork) image

This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!

Provided by @MakeItYours

Number Of Ingredients 7

1 (4 -5 lb) pork butt (about 4-5 lbs, but up to 10 is fine too)
2 quarts water (enough to cover meat by about 2/3)
2 1/2 tablespoons chicken bouillon powder (Knorr is my favorite)
1 (15 ounce) can diced tomatoes or 3 tablespoons tomato paste
20 whole garlic cloves (or 2 tbl. granulated, but fresh will work better)
4 whole jalapenos, more can be used for a spicier final dish (or 2 small cans diced green chiles, or 1 small can jalepenos-not pickled)
2 teaspoons oregano (dry leaf..never use ground!)

Steps:

  • Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
  • Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
  • When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
  • Shred (or "pull") either with forks or by hand.
  • Place in storage container and add some of the broth to moisten; refrigerate until needed.
  • Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
  • For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
  • For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
  • Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.

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