CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

MEXICAN SHREDDED PORK for Tostadas, tacos, etc

Shelly's
recipe box

Printview my recipes
this recipe viewed 27 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pork
    Prep Time:       Cook Time:       Total Time:  

2 lbs boneless pork but, trimmed of excess fat and cut into 1 inch pieces
2 medium onions, 1 quartered and 1 chopped fine
6 medium clove garlic, 3 peeled and smashed and 2 minced
4 sprigs fresh thyme
Salt, to taste
1/2 tsp dried oregano
1 (14.5 oz) can tomato sauce
1 tbsp ground chipotle powder or 2 minced canned chipotle chilies
2 bay leaves

Bring pork, quartered onion, smashed garlic, thyme and 1 tsp salt, and 6 cups water to simmer in a large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially covered, and cook until pork is tender, about 76 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and shred with two forks.

Heat oil in a skillet over medium-high heat until shimmering. Add shredded pork, onion and oregano; cook, stirring often, until pork is well browned and crisp, 7-10 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, bay leaves, simmer until almost all the liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season with salt.

NOTE: This is also good with about 1 1/2 lbs cooked chorizo added to the pork.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Mexican-style Shredded Pork
   by slgraha








Mexican Style Shredded Pork - Crock Pot
   by sgre52160



1 (3 pound) boneless pork loin roast, cut into 2 inch pieces 1/2 teaspoon salt 2 (4 ounce) cans diced green chile peppers 3 cloves garlic, crushed 1/4 cup chipotle sauce 3 1/4 cups water,




Mexican Pesto-pork Tacos
   by sgre52160



Filling 1 (17 oz) pkg refrigerated fully cooked pork roast au jus 2 tbsp orange juice 1/2 tsp ground cumin 1 medium tomato, chopped 1 medium avocado, pitted, peeled and chopped 2 tsp lime




Mexican Chicken Tostadas - Crock Pot
   by sgre52160



1 large jalapeno chili, finely chopped 10 cloves garlic, finely chopped 2 tablespoons Mexican chili powder 2 tablespoons olive or vegetable oil 2 tablespoons lime juice 2 teaspoons salt 2




Freeze In A Bag Shredded Beef Tacos
   by minniet



Known as "freezer dump meals" these meals require minimal prep and can be done up to three months in advance. Pull all the ingredients in a gallon-sized freezer bag, label the bag with the meal and





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.