Everyday Shredded Pork Filling Food

PULLED PORK ENCHILADAS

Steps:

• Preheat oven to 350F/180C.
• Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do not turn, just make the bottom crispy (to keep the pulled pork as moist as possible), then remove the pulled pork into a bowl. It does not matter if the top isn't heated through, it will heat in the oven.
• Add the corn, black beans, 1/2 cup enchilada sauce and 1/2 cup cheese into the bowl and mix to combine.
• Spread 1/2 cup of Enchilada Sauce on the bottom of the baking dish.
• Place 1/2 packed cup of filling (from step 3) into a tortilla and roll up and place in the baking dish.
• Pour over the remaining Enchilada Sauce, and bake for 10 minutes.
• Remove from oven and scatter the cheese on, then bake for a further 10 to 15 minutes until the cheese is bubbling and golden.
• Let stand for 5 minutes before serving.

PORK-STUFFED CABBAGE ROLLS

Steps:

• In a pot of boiling water, cook cabbage until outer leaves are bright green and pliable, 6 to 8 minutes. Remove from pot. Pull off 8 leaves. Trim thick core from each leaf.
• In a bowl, mix pork, bread, carrot, 2 scallions, tomato paste, preserves, 1/4 cup broth, sage, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place 1 cabbage leaf in a small bowl. Fill halfway with pork mixture; fold leaf over filling. Repeat with remaining leaves. Place rolls, seam sides down, in a single layer on a heatproof plate.
• In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with rolls on rack. Pour remaining 1/4 cup broth over rolls; sprinkle with remaining scallion. Cover; steam until firm, 12 to 15 minutes (add more water as needed). Serve with steaming juices and scallions.

SHREDDED PORK TACO FILLING

Steps:

• Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
• Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.

PORK EMPANADAS

Steps:

• To make the filling: Place pork in a large pot and cover with water. Add onion, garlic, salt, oregano, cumin and bay leaves. Bring to a boil, reduce heat and simmer for 1 1/2 hours. While pork is cooking, prepare dough.
• To make the dough: Sift together the flour, masa harina, baking powder and salt. Add the shortening to the dry ingredients and mix well. In a separate bowl, beat together the egg and 1/2 cup milk. Make a well in the center of the dry ingredients. Add the egg mixture and stir with a fork until the dough comes together in a ball. Divide the dough into 16 even pieces and roll each piece into a ball. Place in a container, cover, and refrigerate.
• Preheat oven to 375 degrees F (190 degrees C).
• After the pork has simmered for 1 1/2 hours, remove from liquid. Place pork in a baking dish and bake for 1 hour or until meat shreds easily with fork. Remove from oven (keep oven turned on) and shred into small pieces. Add salsa to shredded pork.
• Lightly grease a baking sheet.
• On lightly floured surface, flatten a piece of dough with the palm of your hand. With a rolling pin, roll out the dough to make a 5-inch circle about 1/8-inch thick. Place 2 to 3 tablespoons of filling in the center of the dough circle. Brush edges of dough with milk. Fold dough over filling. Pinch edges together. Crimp with fork to seal.
• Place on prepared baking sheet and repeat with remaining empanada dough. Leftover filling can be frozen or used in tacos, tamales, or burritos.
• Bake in preheated oven until golden, about 20 minutes. Remove to rack and cool for about 5 minutes. Serve warm.

SHREDDED PORK TACOS

Steps:

• For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
• Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
• Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
• For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
• For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
• Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.

EVERYDAY SHREDDED CHICKEN FILLING

Steps:

• Microwave onion, chili powder, oil, jalapeno, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce and sugar into slow cooker.
• Season chicken with salt and pepper; add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to a large bowl; let cool slightly, then shred into bite-size pieces; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
• Stir in lime juice and season with salt and pepper to taste.
• *Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month; if frozen, let filling thaw completely before using.

EVERYDAY SHREDDED BEEF FILLING (ATK, SLOW-COOKER)

Steps:

• Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
• Stir tomato sauce and sugar into slow cooker.
• Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
• Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
• Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle and spoon off fat from surface with a large spoon.
• Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
• Refrigerate leftovers for up to 3 days or freeze for up to 1 month.

SLOW-COOKED SHREDDED PORK

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. , Remove pork; shred with 2 forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls.

EVERYDAY SHREDDED PORK FILLING

Steps:

• Microwave onions, chili powder, oil, garlic, chipotles, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce and sugar into slow cooker.
• Season pork with salt and pepper, and add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded pork with 1 cup braising liquid as needed to keep meat moist and flavorful.
• Stir in lime juice and season with salt and pepper to taste.
• Use as filling for tacos, burritos, quesadillas, etc.