Shredded Pork

 

This is an easy recipe, that will give restaurant quality results. There are so many uses, for this pork. I am listing a few, at the bottom of the recipe. If you want to make Caritas, I suggest reclaiming the fat; and using it to fry the pork. Your Carnitas will taste good, and you won't be wasting food. Likewise, if you are making Birria Style Pork Tacos with Consommé, you need to save the fat, to fry the tacos. Never discard pork fat, in Mexican cooking! 

A YouTube demonstration video is available, by clicking this link.

SHREDDED PORK

INGREDIENTS:
1 (3 Pound) Pork cushion roast
1 (12 Ounce) Bottle beer
1 Large onion, chopped
1 Head garlic, peeled
1 1/2 Teaspoons Righteous Seasoning

DIRECTIONS:
Add ingredients in a slow cooker. Cook on high until meat is fork tender, and can pull from the bone; about 4:30. Remove meat from slow cooker. Separate meat from fat and bones. Degrease pork broth, reserving fat. Return meat and broth to slow cooker, until meat can shred. 

USES:
Burritos
Carnitas 
Chimichangas
Enchiladas
Nachos
Pulled Pork
Tacos
Tamales
Tostadas

Pork Chile Verde

In a previous post I detailed how to make Chile Verde Base.

When I take the time to make the base, I make several batches at once. I then freeze the base into 1 cup portions.

In this tutorial I will show you how to make Pork Chile Verde, using the prepared base.

I start with a boneless pork loin roast, or pork cushion roast. The roast is cut into 1/2" pieces.

The meat is given a quick pan fry, in olive oil, and sprinkled with salt and pepper. I divide the pork, oil and seasoning into two batches. The goal is to brown the meat, instead of steaming.

The meat is transferred to a crock pot.

The Chile Verde Base, water, chicken bouillon cubes, cumin and pepper, are added to the crock.

The Pork Chile Verde cooks, on high heat, for two hours; until the meat is fork tender.

You can serve this as chile, with warm buttered tortillas, and jalapeno sauce, on the side.

Or, my favorite way, is to make a Pork Chile Verde Burrito.

Or Chile Verde Home Fries.

PORK CHILE VERDE

INGREDIENTS:

2 Pounds boneless pork loin roast, cut into 1/2" cubes, divided                                                                  

3 Tablespoons olive oil, divided                                                             
1/2 Teaspoon salt, divided                                                                      

1/2 Teaspoon pepper, divided                                                                

2 Cups Chile Verde Base (see link)

2 Cups water

3 Chicken bouillon cubes

1/2 Teaspoon cumin

1/2 Teaspoon pepper

Jarred jalapeno sauce, as desired

DIRECTIONS:

Cook pork in two batches: Heat half of the olive oil, in a large frying pan, over medium high heat. Brown half of the pork, seasoning with half of the salt and pepper. Repeat. Transfer cooked pork to a crock pot. Add Chile Verde Base, water, bouillon cubes, cumin and pepper. Cover crock pot. Cook on high for two hours, or until meat is fork tender. Serve with jalapeno sauce, if desired. Makes 6 1/2 cups.

SERVING SUGGESTIONS:

Pork Chile Verde, with warm buttered tortillas

Chile Verde Nachos

Chile Verde Burrito

Chile Verde and Cheese over Home Fries