MEXICAN PULLED PORK (TINGA PUEBLANA)
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside.
- Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside.
- In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes.
- While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve).
- Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving.
EASY PORK MACHACA (MEXICAN PULLED PORK)
This is a delicious, easy to prepare, please-the-whole-group filling for burritos, tacos or to serve over rice. It can be adapted to a slow cooker and always pleases at our house... hope you enjoy!
Provided by farrangel
Categories Pork
Time 4h15m
Yield 12 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in stock pot and simmer until fork tender (easily comes apart when fork is pulled through). This can take up to 4 hours, but start checking around 2 hours.
- When done, remove meat from pot to shred. Two long-tined forks work well for this. Shred all the meat, then return to liquid and reduce slightly- cooking over medium heat 10 minutes or so.
- Not only is this cooked meat delicious in burritos, tacos and over rice, but it freezes well for use later. If you have leftovers, be sure to pour any liquid from the pot in with the meat for storage- this will keep your leftovers flavorful and moist.
- To adapt for a slow cooker, use ~1 qt water and 5 tsp bullion. Cook on low 6-8 hours, then follow directions as above, turning slow cooker to high and heating shredded meat in cooking liquids 20 minutes or so (to reduce).
Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 1.8, Cholesterol 72.6, Sodium 209.3, Carbohydrate 1.9, Fiber 0.1, Protein 24.6
PORK MACHACA (TENDER PULLED MEXICAN PORK)
This is used to make burritos, tacos, or even a Mexican style pot roast. Although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. Quantities are inexact but strict adherence to the recipe is not that crucial; I make this in restaurants and just "go by eye". Props to GaylaJ for shaming me into posting my first recipe here!
Provided by Chef TotalFark
Categories One Dish Meal
Time 4h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours.
- Can be made in a crock pot also-decrease liquid by about 1/2, bouillon powder by 1/3, and cook on low for 8-10 hours (or until tender as above).
- When tender, remove from heat and allow meat to cool in the broth until cool enough to handle (this will keep the meat moist).
- Shred (or "pull") either with forks or by hand.
- Place in storage container and add some of the broth to moisten; refrigerate until needed.
- Reheat either in microwave, or in saucepan; use a little of the juice to keep it moist.
- For the Mexican-flavored pot roast, don't shred-slice fairly thick (about 1/2"), and make a gravy by thickening some of the juice with either cornstarch or roux (sorry, you'll have to thicken by sight; tough to give an exact quantity for that); serve with plain steamed rice/boiled potatoes and a vegetable-broccoli and/or carrots come to mind first. Leftovers make great open-faced hot sandwiches.
- For soup, take broth and add some onions, carrots, celery, an extra bit of canned diced tomato (you can use almost anything for veggies depending on what you like/have on hand), some of the pork meat and posole (or hominy); simmer until tender and add shredded cabbage; cook another 15 minutes. Serve with hot tortillas and a salad for a complete meal.
- Can also be made as beef machaca by using bottom (outside) round, chuck, or brisket; replace chicken bouillon powder with beef.
MEXICAN PULLED PORK
Delicious pulled pork with Mexican spices. This is an authentic dish popular in Central Mexico. Serve on warm flour tortillas.
Provided by goodsazon
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
- Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
- Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
- Let pork rest for 15 minutes. Shred with 2 forks.
Nutrition Facts : Calories 256 calories, Carbohydrate 3.2 g, Cholesterol 84.8 mg, Fat 13.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.8 g, Sodium 645.2 mg, Sugar 0.7 g
MEXICAN PULLED PORK TACOS
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 5h30m
Number Of Ingredients 19
Steps:
- Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
- To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
- Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
MEXICAN PORK
My first time making this dish was a hit with everyone in my family, both young and old. Serve with black beans, white rice or use as meat for tacos, enchiladas or tamales! -Amy Vazquez, Brandon, Mississippi
Provided by Taste of Home
Categories Lunch
Time 8h20m
Yield 18 servings.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Top with enchilada sauce, green pepper, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Skim fat from cooking juices. Remove meat from bone; discard bone. Shred pork with 2 forks and return to slow cooker., Stir in the cilantro, lime juice and lime zest; heat through. Serve with a slotted spoon on tortillas, if desired, with toppings of your choice.
Nutrition Facts : Calories 162 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 280mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 17g protein.
PULLED PORK TAMALE CASSEROLE
From time to time, I cook a pork shoulder and pull the pork to be used with a few different meals. This is a recipe I came up with that may not be a traditional tamale but the ingredients meet the criteria and it is a filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.
Provided by James
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
- Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.
Nutrition Facts : Calories 456.4 calories, Carbohydrate 50.6 g, Cholesterol 87.3 mg, Fat 17.4 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 1796.9 mg, Sugar 8.1 g
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