Mexican Shredded Pork
photo by Cujo4x
- Ready In:
- 5hrs
- Ingredients:
- 9
- Serves:
-
15-20
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Fireman that likes to cook.