Mexican shredded pork recipe. A spicy filling for burritos, chimichangas, on nachos...etc.
Leftovers make for easy weeknight mexican meals
Mexican pulled pork taco burrito chimichanga…whatever filling.
This filling takes a bit of time to prepare, but will make quite a lot, and the leftovers can be frozen for easy-peasy future weeknight Mexican meals.
4 lbs pork shoulder, or pork neck, cut into two inch cubes, seasoned with salt and pepper
2 big onions
1 bay leaf
Ancho chili powder, to taste…could be a lot, and also some guajilo powder if you like it spicier (If you don’t have these Mexican chili powders, you can use any dried chili powder or flakes that you have, provided that they are not too spicy. The chili powder acts as a binder which thickens the sauce, and consequently you will use quite a lot)
Salt, pepper and vinegar to taste
Heat the oven to 325
The first and arguably most important step to success in this dish is the browning of the meat. Heat your heaviest frying pan with a glug of oil, and when medium hot, add the pork cubes to brown thoroughly. It is important to take your time and do this step well, as the browned flavors from this step will add a great deal of complex flavors to the dish. Add only as much meat as will fit into the pan without crowding, and fry in batches until finished. You can get a couple of pans going here to speed up the process. A cast iron skillet is ideal for this.
Roughly chop the onion, and carrot.
Add all of the pork cubes, carrot, onions, bay leaf and about 2 cups of water to a good heavy oven safe casserole dish, with a tight fitting lid--This can also be done in a slow cooker, to great effect—and throw in the oven for about 3 hours of gentle braising. The meat is done when it is tender enough to pull apart easily with a fork.
When the casserole cools sufficiently, put it in the fridge, and allow the meat to cool in its own juices.
The next day, take all of the hardened fat that has come to the surface off, and fish out the bay leaf and the carrot. Take all the pork cubes out, and with your fingers, or two forks, shred the meat. Add all the meat back to the liquid, and add a couple of good Tbls of ancho or other chili powder, about ¼ cup of vinegar, and some salt to taste.
Taste for seasonings, and if it's not spicy enough for your liking, add more chili…not sour enough, add more vinegar, and not salty enough, well you get the idea.
That's it, this is great as a burrito filling, or on nachos, or chimichangas, pretty much any Mexican meal you can think of.
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