Mexican Pulled Pork
This pork shoulder roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Monterey Jack cheese and a squeeze of lime. This makes enough for 12 to 16 sandwiches, so it's a good party dish.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 249 |
| pro | 22 g |
| total fat | 14 g |
| sat. fat | 4 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 76 mg |
| sodium | 317 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 13% |
| vit C | 27% |
| folate | 5% |
Suggested Recipes
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1 pork shoulder butt roast (3-1/2 lb/1.75 kg)
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
4 cloves garlic, minced
2 onions, chopped
1 jalape?epper, minced (or 1/2 tsp/2 mL hot pepper sauce)
2 tbsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
1/3 cup (75 mL) tomato paste
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) chopped fresh coriander
1 green onion, minced
Preparation:
Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.
Reduce heat to medium; cook garlic, chopped onions, jalape?epper, chili powder and cumin, stirring occasionally, until onions are golden, about 4 minutes. Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes. Add tomatoes, breaking up with spoon and stirring to scrape up brown bits.
Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until pork is very tender, 31/2 to 4 hours.
Transfer to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Cover and refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Heat through until bubbling. Sprinkle with coriander and green onion.
Additional Information
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Variation
Slow-Cooker Mexican Pulled Pork:Follow first two paragraphs as directed.
Transfer pork and sauce to slow-cooker. Cover and cook on Low, turning once, until pork is tender, about 8 hours.
Continue as directed in Paragraph 4.
Meanwhile, in saucepan, reduce sauce as directed in Paragraph 5. Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with coriander and green onion.
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