Craving some authentic Mexican flavors? Look no further than this collection of shredded pork recipes that will tantalize your taste buds and transport you to the heart of Mexico. From the classic carnitas to the smoky barbacoa, each dish is a culinary masterpiece that showcases the versatility and richness of Mexican cuisine. Whether you prefer slow-cooked pork shoulder simmering in a blend of spices or juicy pork tenderloin infused with zesty citrus flavors, these recipes have it all. Prepare to embark on a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
AMERICA'S TEST KITCHEN SPICY MEXICAN SHREDDED PORK TOSTADAS - TI
Saw them make this on ATK and had to copy down the recipe to make in the future. It looked scrumptious! For garnish it lists Queso Fresco, fresh cilantro, sour cream, diced avocado and lime wedges.
Provided by Kerena
Categories Mexican
Time 2h20m
Yield 12 tostadas, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring pork, quartered onion, smashed garlic, thyme, 1 tsp salt and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to the surface. Reduce heat to medium-low, partially cover and cook until pork is tender, 75-90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion, garlic and thyme. Return pork to saucepan and using potato masher, mash until shredded into rough 1/2" pieces. Set aside.
- Heat olive oil in 12" nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped 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 and bay leaves; simmer until almost all liquid has evaporated, 5-7 minutes. Remove and discard bay leaves and season to taste with salt.
- To fry tostadas, heat vegetable oil in 8" heavy bottomed skillet over medium heat to 350 degrees. Using fork, poke center of each tortilla 3-4 times (to prevent puffing and allow for even cooking). Fry 1 at a time, holding tortilla down to keep it submerged. Drain on paper towel lined plate and season with salt to taste.
- Spoon small amount of shredded pork onto center of each tostada and serve with garnishes.
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
MEXICAN SHREDDED PORK
If you have ever been to a taco shop or a Mexican restaurants and wondered how they make the meat for their dishes then here it is. Once you make the meat, you can store it for the week in your refrigerator and use it whenever you want to throw together a quick taco or burrito, and even as stuffing for "Enchiladas Fantastico."
Provided by Cujo4x
Categories Pork
Time 5h
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 196.1, Fat 12.3, SaturatedFat 3.6, Cholesterol 40.2, Sodium 75.2, Carbohydrate 9.2, Fiber 3.7, Sugar 0.6, Protein 13.5
MEXICAN STYLE SHREDDED PORK
This is one tasty dish. From the list of ingredients I was expecting it to be really spicy, but instead it has a very pleasant flavor. It's perfectly paired with the lime-flavored rice. More, please!
Provided by Shannon Smith
Categories Pork
Time 6h20m
Number Of Ingredients 8
Steps:
- 1. Place pork in a slow cooker and season with salt. Place chiles and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover and cook on low for 7hrs. In a pot cook remaining 2 3/4 cups water (I used chicken broth) and rice to a boil. Mix in lime juice and cilantro. Reduce heat to low and simmer 20 minutes. Remove roast and shred meat using two forks. Put meat back in slow cooker to absorb juices for 15-20minutes. Serve over cooked rice.
MEXICAN STYLE SHREDDED PORK
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.
Tips:
- Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for this recipe as it has a good amount of fat that will render down during cooking, making the meat moist and flavorful.
- Use a slow cooker or Dutch oven: This recipe is perfect for a slow cooker or Dutch oven, as the low and slow cooking method will help to tenderize the pork and develop its flavor.
- Add plenty of spices and seasonings: This recipe uses a variety of spices and seasonings, including chili powder, cumin, oregano, and garlic powder, to give the pork a bold and flavorful taste.
- Cook the pork until it is fall-apart tender: The pork should be cooked until it is fall-apart tender, which will take about 8-10 hours on low in a slow cooker or 4-6 hours on low in a Dutch oven.
- Serve the pork with your favorite toppings: This shredded pork can be served with a variety of toppings, such as tortillas, rice, beans, salsa, guacamole, and sour cream.
Conclusion:
This Mexican shredded pork recipe is a delicious and easy-to-make dish that is perfect for any occasion. The pork is cooked until it is fall-apart tender and is full of flavor from the spices and seasonings. This dish can be served with a variety of toppings, making it a versatile and customizable meal.
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