Kila's South of the Border Shredded Pork Asada

Kila's South Of The Border Shredded Pork Asada

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Karen Marple


Oh yeah...

It's up to you what type of tortilla to be used(flour or corn) for this shredded pork goodness. Watch out...the pork will serenade you, and tempt your tongue to surround it,until you have devoured the whole taco like a ravenous dog.

I usually use white or flour tortillas, with a good mexican farmers cheese, or a cheese made just for enchiladas is also good.

Sauce (salsa), use tomatillo salsa for this sandwich.

Now that's good....


★★★★★ 1 vote

4 Hr
3 Hr 30 Min



  • 5 lb
    pork roast
  • 1
    each serrano pepper
  • 2
    each anaheim peppers
  • 2
    each banana peppers
  • 1 medium
    white onion - chopped
  • 1 medium
    each very ripe plantain
  • 1 c
    tequila gold
  • 1 tsp
    ground cumin
  • 1 Tbsp
    cumin seeds
  • 1 tsp
    kosher salt
  • 1 tsp
    chili powder
  • 1 tsp
    sweet paprika
  • 2 c

How to Make Kila's South of the Border Shredded Pork Asada


  1. Wash, dry and broil the peppers, turn to make sure all of the pepper is blistered.
    Cool and peel off the charred skin(s). Deseed the pepper and cut into big cubes, set aside.
    In frying pan, sauté the onions with the cumin seed, black pepper, chili powder.
    Add the pork roast and brown. Preheat the oven to 350 F.
    Put the roast in a glass or ceramic casserole dish and cover with the saute’d onions.
    Scatter the roasted peppers over the roast and cut up the plaintain in med. chunks and spread over the pork. Pour the tequila over the roast and then pour over the water.
    Sprinkle the paprika and cumin powder. Sprinkle the diced sarrano and then cover with foil.
    Bake for 2 to 3 hours or until able to pull the pork.
    Shred the pork and pour most of the liquid into the pulled pork. Mash the plaintain into the pork and add some fresh diced red onion into it. Before serving, toss in fresh diced cilantro into it.

Printable Recipe Card

About Kila's South of the Border Shredded Pork Asada

Course/Dish: Pork
Regional Style: Mexican

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