Pork Machaca Tender Pulled Mexican Pork Recipes

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

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.

PORK MACHACA (TENDER PULLED MEXICAN PORK)

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 MACHACA (MEXICAN PULLED PORK)

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).