Texicanshreddedpork Recipes

CARNITAS EASY SHREDDED PORK

Steps:

• In a pan heat oil then add the last 6 ingredients and cook over medium heat till softened about 20 minutes. Stirring every couple minutes.
• Mix in shredded pork.
• This can be made ahead up three month in freezer container. Thaw overnight in the refrigerator.
• Fill your favorite wraps, corn or flour tortillas or tacos garnish as you please with sour cream, salsa, avocado -- .

MEXICAN PORK

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.

MEXICAN STYLE SHREDDED PORK

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.

MEXICAN SHREDDED PORK

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.

PORK CARNITAS RECIPE (MEXICAN PULLED PORK)

Steps:

• Adjust oven rack to lower middle position. Preheat oven to 300F.
• Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking.
• Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil.
• Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas.

SLOW COOKER MEXICAN PULLED PORK

Steps:

• Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
• Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
• Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
• Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.
• After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
• Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
• Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat. When pan is hot, add 1 tablespoon of oil. Add the carnitas in batches, careful not to crowd the pan. Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries. Once bottom is crispy, turn the meat, until desired crispiness is reached.

SLOW COOKER MEXICAN PULLED PORK

Steps:

• Trim and discard fat from pork roast. Place pork in a slow cooker and add chicken broth until pork is 75% covered with liquid. Add quartered limes, onion, garlic, paprika, and cayenne pepper.
• Cook on Low for 7 to 8 hours, until pork can easily be shredded. Pull pork apart with 2 forks and remove and discard any additional fat. Transfer shredded pork to a pot.
• Place pot on the stovetop and add salsa, green chiles, and 2 cups liquid from the slow cooker. Bring to a light boil. Add cumin, reduce heat to low, and simmer for at least 20 minutes.

PULLED PORK BURRITOS

Steps:

• Heat up two tablespoons of oil in a large pan and fry onion, garlic and pepper until they start to soften approx. 8 min.
• Add remaining ingredients (pulled pork, rice, beans) and mix well letting the filling heat up a bit before you add BBQ sauce. The homemade one I used in my Instant Pot BBQ Pulled Pork works a treat or simply use your favourite shop bought one.
• Add lime juice and chopped coriander (cilantro) and give everything a mix. Have a little taste and season if required.
• Prepare your tortillas. You might want to soften them up in the microwave for a few seconds to make them more pliable.
• Put some filling not quite in the centre but more towards the top of your tortilla (the amount of filling will depend on the size of your tortilla) and sprinkle over some greated cheese.
• Start folding your burrito by folding over the top of the tortilla and gathering the sides to keep the filling in. Roll up tightly and set aside. Repeat with the remaining tortillas.