Mexican Shredded Pork Food

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.

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.

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.

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.

SLOW COOKER MEXICAN PULLED PORK TACOS

Steps:

• Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
• Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.

MEXICAN PULLED PORK

Steps:

• 1. Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.
• 2. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.
• 3. Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Steps:

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

MEXICAN PULLED PORK

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.

EASY PORK CARNITAS (MEXICAN PULLED PORK)

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.

MEXICAN PULLED PORK

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.

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 PULLED PORK TACOS

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.

AUTHENTIC MEXICAN PORK CARNITAS RECIPE CARD

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
• Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
• Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
• Heat oven on broiler.
• Move meat to a large cutting board and using two forks begin the shred the meat.
• Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
• Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.

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.

LEFTOVER PULLED PORK SANDWICH (QUICK AND EASY)

Steps:

• In a skillet over medium heat, add onion, garlic, BBQ sauce and chicken broth. Cook until the onions are soft.
• Add leftover pulled pork to the pan and toss with the sauce. Cook until it's heated through.
• Toasted the buns. Then spoon shredded pork onto one half of the toasted bun.
• Drizzle with BBQ sauce, top with coleslaw and cover with the bun tops. Serve and enjoy!

MEXICAN PULLED PORK (TINGA PUEBLANA)

Steps:

• Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.
• Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.
• In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.
• While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).
• Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.