Mexican Pulled Pork Recipes

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MEXICAN PULLED PORK TACOS



Mexican pulled pork tacos image

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

1 ½kg rindless pork shoulder , cut into 6 large chunks
1 red onion , roughly chopped
2 garlic cloves , crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges (around 200ml/ 7 fl oz)
juice 3 large limes (around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves
2 medium red onions , finely sliced
2 tbsp white wine vinegar or cider vinegar
2 tbsp caster sugar
24 corn tacos , warmed
4 Little Gem lettuces , trimmed and finely shredded
soured cream or half-fat crème fraîche

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 STYLE SHREDDED PORK



Mexican Style Shredded Pork image

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

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
½ teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
¼ cup chipotle sauce
3 ¼ cups water, divided
1 ½ cups uncooked long grain white rice
¼ cup fresh lime juice
¼ cup chopped cilantro

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 COCA-COLA PULLED PORK RECIPE - (4.8/5)



Mexican Coca-cola pulled pork Recipe - (4.8/5) image

Provided by kishthecook

Number Of Ingredients 10

1 1/2 - 2 lbs boneless country pork ribs- cut into 2 inch chunks
1 bottle (cane sugar) Mexican Coca- cola
1 medium onion diced
minced garlic- as much as you like
1 1/2 tsp dry hot mustard
1 tsp cayenne or ground red chili (or more if you like the kick)
1 TBS rice vinegar or red wine vinegar
3 TBS soy sauce
3 TBS worchestershire sauce
1-2 sliced serrano peppers or 1 jalepeno

Steps:

  • place the onions in the crock pot. Place the pork on top of the onions. Add the garlic, serrano, mustard, red chili, vinegar, soy and worchestershire. Pour the cola over all and give a stir to combine. Cook on high for 3-4 hours or low for 6-7. Remove the pork chunks with tongs onto a large plate or pan. Shred with 2 forks. Return the pork to the crock and season with salt and pepper to taste. Add more kick if you want. Stir in more chopped fresh serrano or jalepeno, or red chili flakes if you like it spicier. Continue to cook for another hour.

MEXICAN SHREDDED PORK



Mexican Shredded Pork image

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

2 -3 lbs pork butt
1 medium onion
1 (7 ounce) can poblano peppers
1 tablespoon cumin
4 tablespoons chili powder
salt
crushed black pepper
4 tablespoons corn oil
1/2 cup chicken stock or 1/2 cup beef stock

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 PULLED PORK



Mexican Pulled Pork image

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

1 (3 pound) boneless pork roast, cut into 1-inch cubes
1 ½ cups water, divided, or more as needed
½ cup white vinegar
2 teaspoons salt
2 tablespoons lard
2 guajillo chile peppers, seeds and membranes removed
1 ancho chile pepper, seeds and membranes removed
⅓ cup coarsely chopped parsley
6 cloves garlic
1 teaspoon dried oregano
½ teaspoon ground cumin

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 (TINGA PUEBLANA)



Mexican Pulled Pork (Tinga Pueblana) image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 16

3 medium or 2 large russet potatoes to equal about a pound, peeled and diced
1 (2 to 3-pound) pork loin
1/2 yellow onion, whole, plus 1 onion, chopped
2 garlic cloves, smashed
2 bay leaves
12 ounces raw chorizo, casing removed and crumbled
1 (28-ounce) can diced tomatoes
2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat)
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
Salt
16 corn or flour tortillas
Lime wedges
1 avocado, halved, pitted, peeled and sliced
1 cup fresh cilantro leaves

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.

MEXICAN PORK



Mexican Pork image

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

1 bone-in pork shoulder roast (4 to 5 pounds)
1 can (28 ounces) enchilada sauce
1 large green pepper, chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1-1/2 teaspoons grated lime zest
Flour tortillas (8 inches), optional
Toppings of your choice

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.

MEXICAN PULLED PORK



Mexican Pulled Pork image

My favorite easy way to cook pork for burritos or taco filling. I prefer using a slow cooker for this so I don't have to watch it. If you do it on the stove top, be careful not to burn it. Simmer slowly, stir frequestly. It will take about 3-4 hours on the stove or 6-8 in the crockpot.

Provided by kmalavey

Categories     Very Low Carbs

Time 6h30m

Yield 12 serving(s)

Number Of Ingredients 10

3 lbs lean pork, cut into 2-3-inch pieces
2 tablespoons cooking oil
2 large onions, chopped
4 garlic cloves, minced
1 (16 ounce) can diced tomatoes with juice
3 -6 fresh chili peppers, chopped (havanero or jalapeno depending on the level of heat desired)
3 bay leaves
1 tablespoon ground cumin
1 tablespoon ground oregano
1 -2 cup water

Steps:

  • Heat oil in large pan until hot.
  • Add pork, stir until browned.
  • Add onion, garlic and chilies, cook and stir until onions are tender.
  • Add all spices and stir.
  • Add enough water to just cover meat.
  • Put in crock-pot on Hi for 6-8 hours until meat shreds. (You can help it by pulling meat apart with forks or by pressing meat onto side of pan when almost done.).
  • If not using crock-pot, simmer on top of stove on low heat for 3-4 hours until meat shreds, adding more water if needed to prevent sticking.
  • Serve with taco shells or as burritos with beans, sour cream, guacamole, etc.

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CROCK POT MEXICAN PULLED PORK SANDWICHES - ¡HOLA! JALAPEÑO
Blend on high until combined. Line the inside of the slow cooker with banana leaves, if using. Place pork shoulder in banana leaves, and pour achiote marinade over pork. Add garlic. Cover top with banana leaves. Place the lid on the slow cooker and cook on high for 4 …
From holajalapeno.com
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21 INSTANT POT MEXICAN PULLED PORK RECIPE - SELECTED RECIPES
Return the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt). Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough).
From selectedrecipe.com
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10 BEST MEXICAN PULLED PORK SAUCE RECIPES | YUMMLY
2022-06-04 brown sugar, salt, black pepper, pulled pork rub, paprika, cayenne and 2 more Mexican Orange Sauce KitchenAid large garlic cloves, medium yellow onion, avocado oil, apple cider vinegar and 5 more
From yummly.com
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MEXICAN-STYLE PULLED PORK | LOVE PORK | LOVE PORK
Method. 1. Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint. Season all over with Taco or fajitas seasoning. 2. Pour the passata and orange zest and juice into the base of the slow cooker and stir well. 3. Add the pork joint and spoon over the sauce.
From lovepork.co.uk
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SLOW COOKER PORK CARNITAS (MEXICAN PULLED PORK) - SKINNYTASTE
2019-09-17 Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust salt and cumin as needed.
From skinnytaste.com
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MEXICAN PULLED PORK SANDWICH - SERVED ON SOUR DOUGH TOAST
Just add all the ingredients into the slow cooker, cover with a lid and let it cook on the high mode for 5 to 6 hours. After 6 hours of cooking uncover your pork and shred the tender meat with the help of two forks. Mix in with the juices. Step 2 – Do this 30 min before eating.
From gran.luchito.com
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MEXICAN PULLED PORK TACOS - EASY PEASY FOODIE
2017-08-03 Preheat your oven to 140C / 120C fan / gas mark 1 / 275F. Mix the marinade ingredients together in a bowl. Pat dry the pork and place on a board or large sheet of greaseproof paper. Slather the marinade all over the pork (ideally marinate for 2 hours or longer, but it works fine if you don’t). Put the pork on a rack in a roasting tray and ...
From easypeasyfoodie.com
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Top Asked Questions

What's the best way to make pulled pork tacos?
Best thing is, pulled pork tacos are crazy easy to make, especially in a slow cooker . Rub a pork shoulder roast with a blend of ground chile powder and spices. Let the roast sit in that rub for a while. Brown the roast. Slow cook the roast until it's fall-apart tender. Take a couple forks and pull the pork apart into tasty shreds.
How to cook Mexican pulled pork in an Instant Pot?
Rub a pork shoulder roast with a blend of ground chile powder and spices. Let the roast sit in that rub for a while. Brown the roast. Slow cook the roast until it's fall-apart tender. Take a couple forks and pull the pork apart into tasty shreds. Serve your tacos! You can also make Mexican pulled pork in an Instant Pot.
What is the best Mexican pork recipe for crock pot?
Slow Cooker Pork Carnitas or Mexican Pulled Pork is the best Mexican pork recipe whether you stuff it into a tortilla, taco shell or turn it into a burrito bowl! I know a lot of you share my love for Mexican food, so I think you will agree this is the most amazing pork recipe for the crock pot.
What are the best spices for Mexican pulled pork?
Mexican pulled pork is great to have on hand for carnitas tacos, burrito bowls, salads, sandwiches and more. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.

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