MEXICAN PULLED PORK (TINGA PUEBLANA)
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
MEXICAN PULLED PORK
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
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 STYLE SHREDDED PORK
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
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
PULLED PORK MEXICAN STYLE
Tender pork butt great for sandwiches or tacos my family loves this dish! This is my first online recipe we use bollos for sandwiches. Happy eating!
Provided by Andrusha
Categories Pork
Time 3h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Roast peppers under broiler till blackened.
- Remove from oven and cover with plastic wrap this till the skins loosen. After that, peel skins from peppers and chop.
- Cut some fat off pork butt--not all--you need this for flavor.
- Use a large pot with lid, add small amount of oil to sear the meat, heat pan to hot. Add pork butt and sear for 9 minutes each side or till browned.
- Remove pork to a plate. While the pan is still hot, chop onion and add to pan. Add broth and chopped peppers.
- On medium low heat, cook for 4 hours till pork is tender. Remove from pan and using 2 forks, pull meat apart. Add a handful of cilantro.
- You are ready to make tacos or sandwiches.
Nutrition Facts : Calories 455.3, Fat 30.4, SaturatedFat 10.4, Cholesterol 124.7, Sodium 373.4, Carbohydrate 5.2, Fiber 1.3, Sugar 2.1, Protein 38
PALEO MEXICAN PULLED PORK
The great thing about this recipe is that you can prepare everything the night before and just throw it in the slow cooker in the morning on your way out the door. When you get home you will have dinner waiting for you and your house will smell delicious! If you like extra spice then increase the amount of chili powder and cayenne pepper. Serve with your favorite hot sauce.
Provided by LUCHAPROV
Categories World Cuisine Recipes Latin American Mexican
Time 9h17m
Yield 8
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Halve Anaheim chile peppers lengthwise; remove the stem, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet.
- Cook in the preheated broiler until peppers are blackened and blistered, 5 to 8 minutes. Transfer to a bowl and over tightly with plastic wrap. Let peppers steam as they cool, about 20 minutes. Remove and discard skins; chop flesh.
- Season pork with salt and black pepper.
- Heat bacon fat in a large skillet over medium-high heat. Add pork; cook until browned, about 3 minutes per side.
- Transfer pork to a slow cooker. Pour in beef broth and coat pork with tomato paste. Add roasted chile pepper, onion, red bell pepper, yellow bell pepper, lime juice, garlic, cumin, oregano, chili powder, cayenne pepper, and bay leaf.
- Cook on Low until pork is tender, about 8 hours. Shred pork using 2 forks. Serve with avocados, cilantro, and lime wedges.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 10.1 g, Cholesterol 66.9 mg, Fat 10.6 g, Fiber 2.3 g, Protein 21.1 g, SaturatedFat 3.7 g, Sodium 548.1 mg, Sugar 5.1 g
MEXICAN PULLED PORK TACOS
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 5h30m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
MEXICAN PULLED PORK
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
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
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