Comments on: Anyone Have A Great Spicy Shredded Pork Recipe?

By: R2 Ranch

R2 Ranch — Tue, 27 Oct 2009 08:04:42 +0000

1 1/2 lbs boneless pork chops, well-trimmed of fat (about 2 large)
water, to cover
1 lime, juice of
1 teaspoon dried oregano
1 1/2 teaspoons dried thyme
6 cloves garlic, sliced
12 black peppercorns
sea salt
2 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, minced
1 lime, juice of
1/4 cup fresh cilantro, chopped
Combine water, juice of 1 lime, oregano, thyme, garlic, and peppercorns.
Bring to a boil, then add boneless pork chops; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender.
Add coarse sea salt to taste, then let meat cool in broth overnight in refrigerator.
The next day, remove pork from broth and shred.
In a large skillet, heat olive oil and add shredded pork until it is almost crispy, about 5 minutes.
Add onion and garlic and cook another 10 minutes or so, until they begin to brown slightly.
Squeeze in the juice of 1 lime and stir in the cilantro.
Combine thoroughly and serve
2 lbs boneless pork loin roast, trimmed of fat and cut into 2-inch cubes
2 (14 1/2 ounce) cans diced tomatoes, drained
2 cups chopped onions
2 tablespoons cider vinegar
2 tablespoons tomato paste
1 tablespoon chopped pickled jalapeno peppers
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon beef bouillon granules
Combine all ingredients in a 4-quart or larger crock pot.
Cover, set crock pot to “high” and cook 1 hour.
Set crock pot to “low” and cook 8 hours.
Shred pork with 2 forks; remove from pot with a slotted spoon
2 tablespoons butter
1 large onion
3-4 garlic cloves
1 cup white vinegar
1 cup cider vinegar
1 tablespoon mustard powder
1 tablespoon mustard seeds
1/2 teaspoon cayenne
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 tablespoon lemon juice
1/4 teaspoon liquid smoke (optional)
crushed red pepper flakes, to taste
salt and pepper, to taste
5 lbs pork roast
Saute chopped onion and garlic in butter until soft.
Add all seasoning ingredients to large pot and boil gently for 30 minutes.
Add large cubes of pork meat (remove as much fat as possible) and simmer for 3 hours or until meat is tender.
Remove meat from sauce and cool.
Shred pork with your fingers or two forks.
Strain remaining liquid and add 1/2 cup or so of your favorite BBQ Sauce, if desired.
Add shredded pork back to sauce and re-heat.

By: Ulu

Ulu — Tue, 27 Oct 2009 07:43:15 +0000

Ingredients
- 1 pound pork tenderloin
- 29 ounces low sodium chicken stock (2 cans 14.5 oz)
- 2 small onions, finely chopped
- 1/2 fresh jalapeño chili with seeds, finely chopped, or 4-6 canned jalapeño rings
- 1/2 bunch fresh cilantro 21/2-3 cups plus a frew sprigs for garnish
- 1/4 teaspoon ground cumin
- 1 bay leaf
coarse salt and pepper to taste
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 avocado, halved, peeled, thinly sliced, sprinkled with lemon juice to keep it from turning brown.
Spiced Shredded Pork
Preheat broiler.
Combine pork, stock, half of the onions, jalapeño, cilantro, cumin, bay leaf and 1/2 teaspoon of the salt in medium saucepan.
Bring to a boil.
Cover, reduce to a simmer.
Cook until pork registers 140° on an instant read thermometer. (Approximately 10-15 minutes). The meat will be slightly pink in the middle but very tender.
Transfer the meat to a cutting board.
Shred the meat into 2 inch peices with two forks. (Discard water from saucepan).
Put meat on a baking sheet, add the rest of the chopped onions.
Melt the butter, mix the butter with olive oil and pour over the meat and onions.
Season with salt and pepper.
Broil until golden brown (7-10 minutes).
Watch carefully

By: caroline ♥♥♥♥♥

caroline ♥♥♥♥♥ — Tue, 27 Oct 2009 07:22:32 +0000

I like this kind of shredded pork. Look DOWN TO THE ********SPICEY PORK FILLING!
CHIMICHANGAS AN EASIER WAY
Chimichangas, filled flour tortillas, are usually deep-fried to make them flaky and crisp. But you can oven-fry them, too – with much less mess. For a large serving, start with a big flour tortilla; use small tortillas for less hearty portions. 4 med. size (8-10″ diameter) or 2 lg. (12″ diameter) flour tortillas Spicy pork filling (recipe follows) 4 round slices fresh pineapple, each 1/4″ thick, rind removed 2 firm ripe bananas, peeled 3-4 c. finely shredded Romaine Sliced radishes, optional 1 1/2 c. (6 oz.) shredded Jack cheese Blender salsa (recipe follows) 3/4 c. sour cream
Melt butter in a 10-12 inch frying pan. Brush both sides of each tortilla with melted butter. Spoon filling equally onto center of tortillas and fold tortillas. Place, seam down, in a 9 x 12 inch pan. Bake at 500 degrees until golden, 8-10 minutes.
Meanwhile, add pineapple to pan with butter. Cook over medium-high heat until hot; turn once. Remove from pan and keep warm. Cut bananas into 1 inch chunks. Add bananas to pan and cook until hot; turn once. Add to pineapple. Arrange one or two chimichangas on each plate with portions of fruit and lettuce; add radish slices if desired. Sprinkle chimichangas with cheese and offer salsa and sour cream as toppings. Serves 2-4.
*******Spicy Pork Filling: Cut 1 pound boneless pork butt or shoulder into 1 1/2 inch pieces. Put in a 2-3 quart pan. Cover and cook over medium heat to dry out juices, about 10 minutes. Uncover and cook on high heat until liquid evaporates and meat browns well in drippings; stir often.
Add 2 cups water; stir to free browned particles from pan. Cover and simmer until meat is very tender when pierced, 1-1 1/4 hours. Uncover; over high heat, boil away liquid. Turn heat to low.
Add 2 tablespoons vinegar; 3 tablespoons canned diced green chilies; 1 clove garlic, minced and 1/4 teaspoon each ground oregano and ground cumin. Stir up browned bits from pan; remove from heat. Shred meat with 2 forks, or let cool and pull apart with your fingers; add salt to taste. If made ahead, cover and chill up to several days; warm before using.
Blender Salsa. In a blender or food processor, combine 2 medium size cored tomatoes, quartered; 1/2 small onion; 3 tablespoons canned diced green chilies; 4 teaspoons distilled white vinegar and 1 tablespoon chopped fresh cilantro (coriander). Whirl until pureed; add salt to taste. Serve, or chill as long as overnight.