Texican Shredded Pork Recipes

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MEXICAN PULLED PORK



Mexican Pulled Pork image

My favorite easy way to cook pork for burritos or taco filling. I prefer using a slow cooker for this so I don't have to watch it. If you do it on the stove top, be careful not to burn it. Simmer slowly, stir frequestly. It will take about 3-4 hours on the stove or 6-8 in the crockpot.

Provided by kmalavey

Categories     Very Low Carbs

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs lean pork, cut into 2-3-inch pieces
2 tablespoons cooking oil
2 large onions, chopped
4 garlic cloves, minced
1 (16 ounce) can diced tomatoes with juice
3 -6 fresh chili peppers, chopped (havanero or jalapeno depending on the level of heat desired)
3 bay leaves
1 tablespoon ground cumin
1 tablespoon ground oregano
1 -2 cup water

Steps:

  • Heat oil in large pan until hot.
  • Add pork, stir until browned.
  • Add onion, garlic and chilies, cook and stir until onions are tender.
  • Add all spices and stir.
  • Add enough water to just cover meat.
  • Put in crock-pot on Hi for 6-8 hours until meat shreds. (You can help it by pulling meat apart with forks or by pressing meat onto side of pan when almost done.).
  • If not using crock-pot, simmer on top of stove on low heat for 3-4 hours until meat shreds, adding more water if needed to prevent sticking.
  • Serve with taco shells or as burritos with beans, sour cream, guacamole, etc.

TEXICAN SHREDDED PORK



Texican Shredded Pork image

This is an excellent recipe for filling tostados, tacos or burritos. Originally from a September 1989 issue of Bon Appetitthat that featured a "Do It Yourself Tostada Party" in the Cooking for Friends section. It can be made 2 days ahead, covered and refrigerated and rewarmed before serving.Stewing beef can also be substituted for the pork if you prefer.

Provided by Leslie in Texas

Categories     Pork

Time 2h25m

Yield 6 cups

Number Of Ingredients 18

1/4 cup vegetable oil
1 large onion, chopped
1 large jalapeno pepper, minced (with seeds)
2 lbs pork shoulder, cut into 2 inch cubes
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground cloves
1 pinch ground allspice
3 large garlic cloves, minced
2 tablespoons tomato paste
2 (14 1/2 ounce) cans stewed tomatoes
2 cups beef stock or 2 cups canned low sodium beef broth
2 cups chicken stock or 2 cups canned low sodium chicken broth
2 bay leaves, crumbled
1/4 cup chopped cilantro

Steps:

  • Heat oil in heavy Dutch oven over medium heat.
  • Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
  • Add pork and stir until brown on all sides, about 7 minutes.
  • Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
  • Add garlic and tomato paste and cook 3 minutes.
  • Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
  • Uncover and simmer until pork is tender and shreds easily, about 1 hour.
  • Remove pork from liquid using slotted spoon and set aside.
  • Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
  • Shred pork using fingers; mix into sauce.
  • (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
  • Spoon into serving bowl and sprinkle with cilantro.

MEXICAN SHREDDED PORK STIR-FRY



Mexican Shredded Pork Stir-Fry image

A tasty everyday Mexican meal. Excerpted from a Mexican cookbook,whose title, translated, would be "Easy and Economical Recipes".

Provided by Mexi-Rosie

Categories     Pork

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

3 lbs cooked and shredded pork, flank
3 previously parboiled tomatoes
1 medium onion, chopped
2 cloves garlic, finely chopped
4 tablespoons finely chopped parsley
15 blanched almonds, finely chopped
1 plantain, diced
1/2 cup raisins
1 1/2 instant chicken broth (bouillon)
enough cooking oil, for stir-frying

Steps:

  • Process the tomato, onion, garlic and parsely in blender.
  • Pour this into a frying pan in whcih you've heated enough cooking oil for the stir-fry.
  • Let this liquid come to a first boil.
  • Add the shredded pork and simmer for a few minutes, until meat is seasoned.
  • Add the almonds, plantains, raisins and finally the powdered chicken consomme.
  • Continue simmering until most of the liquid has evaporated.

Nutrition Facts : Calories 430.7, Fat 16.7, SaturatedFat 5.9, Cholesterol 146.2, Sodium 106.1, Carbohydrate 17.9, Fiber 1.7, Sugar 10.6, Protein 51

MEXICAN SHREDDED PORK



Mexican Shredded Pork image

If you have ever been to a taco shop or a Mexican restaurants and wondered how they make the meat for their dishes then here it is. Once you make the meat, you can store it for the week in your refrigerator and use it whenever you want to throw together a quick taco or burrito, and even as stuffing for "Enchiladas Fantastico."

Provided by Cujo4x

Categories     Pork

Time 5h

Yield 15-20 serving(s)

Number Of Ingredients 9

2 -3 lbs pork butt
1 medium onion
1 (7 ounce) can poblano peppers
1 tablespoon cumin
4 tablespoons chili powder
salt
crushed black pepper
4 tablespoons corn oil
1/2 cup chicken stock or 1/2 cup beef stock

Steps:

  • In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides.
  • Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
  • In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
  • Peel and slice into disk onion. Place onion on top of pork.
  • Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
  • Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook.
  • Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
  • After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour.
  • When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can.
  • You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
  • I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix.
  • Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.

Nutrition Facts : Calories 196.1, Fat 12.3, SaturatedFat 3.6, Cholesterol 40.2, Sodium 75.2, Carbohydrate 9.2, Fiber 3.7, Sugar 0.6, Protein 13.5

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

MEXICAN STYLE SHREDDED PORK



Mexican Style Shredded Pork image

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!

Provided by TORA.V

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
½ teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
¼ cup chipotle sauce
3 ¼ cups water, divided
1 ½ cups uncooked long grain white rice
¼ cup fresh lime juice
¼ cup chopped cilantro

Steps:

  • Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
  • Cover, and cook 7 hours on Low.
  • In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
  • Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g

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