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04-14-2016, 02:05 PM
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#1
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Master Chef
Join Date: Jan 2011
Posts: 6,442
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Pork For Tacos, Burritos etc
I got to thinking after the recent bolognese sauce thread and Andy's method of shredding the beef/pork, I was reminded of a recipe from a 1989 BA magazine. We have made changes to the original to end up with this.
Texican Shredded Pork
1/4 cup corn or vegetable oil
1 1arge onion; chopped
1-large jalapeno, minced with seeds
1 pounds pork shoulder, cut into 2" pieces
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp: dried thyme, crumbled
1/2 tsp. died oregano, crumbled
1/4 tsp. ground cloves
Pinch of ground allspice
3 large garlic cloves minced
2 tbsp. tomato paste
2 14 1/2 oz. cans stewed tomatoes
2 cups beef stock, low sodium
2 cups chicken stock, low sodium
2 bay leaves crumbled
1/4 cup, chopped fresh cilantro
Heat oil in heavy pan or Dutch oven over medium heat. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes. Add pork and stir until brown on all sides, about 7 minutes. Mix in chili powder and next 6 ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients except cilantro. Reduce heat to low; cover and simmer 1 hour. Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid. Set aside. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes. Shred pork and mix into liquid. Sprinkle with cilantro.
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Emeralds are real Gems! C. caninus and C. batesii.
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04-16-2016, 03:24 PM
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#2
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Senior Cook
Join Date: Apr 2016
Location: Nova Scotia
Posts: 112
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I love using pork for burritos and tacos... anything spicy, really. Of all the store-bought meats, pork is my favourite, by far.
RD
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04-16-2016, 03:56 PM
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#3
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Chef Extraordinaire
Join Date: Jun 2012
Location: California
Posts: 10,088
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Thanks for sharing your recipe, Craig. Sounds good.
RD, I LOVE pulled pork tacos - I'm reminded to look and see if I have another vacuum sealed bag of it in the freezer.
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Grandchildren fill the space in your heart you never knew was empty.
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04-16-2016, 04:15 PM
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#4
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,248
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This sounds really good, but it seems like a lot of liquid for one pound of pork. Is that correct?
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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04-16-2016, 05:41 PM
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#5
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Sous Chef
Join Date: May 2014
Location: NC
Posts: 530
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This is awesome. Thank you!
Can I copy and keep this to a private folder, not to be seen or shared?
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Adopt a kitty and save nine lives.
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04-17-2016, 06:02 AM
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#6
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Master Chef
Join Date: Jan 2011
Posts: 6,442
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Quote:
Originally Posted by CrazyCatLady
This is awesome. Thank you!
Can I copy and keep this to a private folder, not to be seen or shared?
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That is why folks post recipes, to share!
Quote:
Originally Posted by GotGarlic
This sounds really good, but it seems like a lot of liquid for one pound of pork. Is that correct?
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It always comes out moist, but not runny. You can judge the reduction time of the liquid and adjust to your liking.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
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Pork For Tacos, Burritos etc
CraigC
I got to thinking after the recent bolognese sauce thread and Andy's method of shredding the beef/pork, I was reminded of a recipe from a 1989 BA magazine. We have made changes to the original to end up with this.
[FONT=Arial]Texican Shredded Pork[/FONT]
[FONT=Arial]1/4 cup corn or vegetable oil[/FONT]
[FONT=Arial]1 1arge onion; chopped[/FONT]
[FONT=Arial]1-large jalapeno, minced with seeds[/FONT]
[FONT=Arial]1 pounds pork shoulder, cut into 2" pieces[/FONT]
[FONT=Arial]1 Tbsp chili powder[/FONT]
[FONT=Arial]2 tsp ground cumin[/FONT]
[FONT=Arial]1/2 tsp ground coriander[/FONT]
[FONT=Arial]1/2 tsp: dried thyme, crumbled[/FONT]
[FONT=Arial]1/2 tsp. died oregano, crumbled[/FONT]
[FONT=Arial]1/4 tsp. ground cloves[/FONT]
[FONT=Arial]Pinch of ground allspice[/FONT]
[FONT=Arial]3 large garlic cloves minced[/FONT]
[FONT=Arial]2 tbsp. tomato paste[/FONT]
[FONT=Arial]2 14 1/2 oz. cans stewed tomatoes[/FONT]
[FONT=Arial]2 cups beef stock, low sodium[/FONT]
[FONT=Arial]2 cups chicken stock, low sodium[/FONT]
[FONT=Arial]2 bay leaves crumbled[/FONT]
[FONT=Arial]1/4 cup, chopped fresh cilantro[/FONT]
[FONT=Arial]Heat oil in heavy pan or Dutch oven over medium heat. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes. Add pork and stir until brown on all sides, about 7 minutes. Mix in chili powder and next 6 ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes. Stir in all remaining ingredients except cilantro. Reduce heat to low; cover and simmer 1 hour. Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid. Set aside. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes. Shred pork and mix into liquid. Sprinkle with cilantro.
[/FONT]
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