Servings: 8 Prep: 30 min Cook: 2 hrs Total: 2 hrs 30 min
Latin Pulled Pork? South of the Border Porky Goodness?
I didn’t know what to call this one, but … it’s GOOD! Soft, easily shredded pork meat. It’s made with various things that are easily found around Baja, but it’s not really based on any one thing I was ever shown by anyone. Maybe it’s based off of a real thing, but … maybe not. It’s DELICIOUS, whatever its origins!
I have this stuff lying around, quite often (in the freezer, mind you). I reheat it with a little of the braising sauce to make enchiladas, tortas and quesadillas. Without much of the sauce, I’ve also been known to use the pork meat in tacos! If you add chicken stock to the pork and sauce, it’s a great soup!
Easy to make. Simply sear the meat, throw it in a pot with the ingredients, let it simmer for 2 to 2 ½ hours, remove the meat, shred it … that’s it!
Mexican-ish Shredded PorkPrint Rate
- 2 tbsp light olive oil
- 1 medium onion thinly sliced
- 4 each garlic cloves minced
- 2 each pork tenderloins cut into halves and cleaned (or equivalent pork shoulder, cut into 4 large chunks)
- 2 tbsp ancho pepper powdered
- 2 tbsp cumin seed ground
- 1 tbsp coriander seed ground
- 2 each fresno chillies (like a red jalapeño) seeds removed and very thinly sliced
- 1/4 cup lime juice freshly squeezed
- salt and fresh cracked pepper to taste
- Place a medium-large soup pot on the stove, over medium heat. Make sure you have a lid.
- Add 1 tbsp of the olive oil to the pot, then sweat your onions and garlic, until translucent. Adding a little salt and pepper will help this process and give better flavor.
- Pre-heat a large sauté pan, on the stove.
- Season the pork with a mixture of ancho powder, cumin, coriander, salt and pepper.
- In a large sauté pan, add your remaining olive oil and quickly spread it around the bottom of the pan.
- Add the pork to the sauté pan and sear the outside of the pork. When one side is nice and browned, turn it 90 degrees and sear a new side. When the pork has been nicely browned on all sides, add all the pork to the onions and garlic.
- Add your fresno peppers and lime juice to the pork, onions and garlic. Stir.
- Watch the pot. When it begins to simmer, turn the heat down to a low simmer.
- Allow to simmer for roughly 2 hours, stirring and turning the pork, occasionally.
- When the pork is soft and tears easily with a fork remove the pork and cut into large bite sized chunks.
- Season the pork, to taste. Add a little more salt and perhaps a touch more lime juice (I tend to like a lot in mine).
- It depends what I'm doing. Sometimes I keep the pork separate from the sauce and veggies in the pot, but usually I mix the pork back into the veggies and either freeze it, or use it for other purposes.
- Make enchiladas!
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