Slow Cooker Essentials: Mexican Shredded Pork

22
Andy Anderson !

By
@ThePretentiousChef

This is an excellent South-of-the-Border recipe for some yummy shredded pork. I played with the spices until I hit all the right flavor notes. Not too hot – Not too mild. Not too sweet – Not too sour. Just good flavors that will have you coming back for more.

So, you ready… Let’s get into the kitchen.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 - 7
Prep:
30 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

  • PLAN/PURCHASE

  • 2 - 3 lb
    pork loin roast, boneless
  • 1/4 c
    flour, all-purpose variety
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil
  • 1 medium
    yellow onion, chopped
  • 4 clove
    garlic, minced
  • 2 Tbsp
    coconut sugar
  • 1 tsp
    ground cumin
  • 1/2 tsp
    paprika, smoked, if you have it
  • 1/2 tsp
    black pepper, freshly ground
  • 14 oz
    diced tomatoes, 1 can, i prefer san marzano’s
  • 14 oz
    rotel tomatoes, 1 can, i prefer homemade
  • 1/4 c
    apple-cider vinegar
  • 4 oz
    green chilies, diced, 1 small can, mild or hot, your choice
  • 2 Tbsp
    lime juice, freshly squeezed
  • ADDITIONAL ITEMS

  • ·
    long-grain white rice, for serving
  • ·
    sour cream, for topping
  • ·
    cheese, your choice, for topping

How to Make Slow Cooker Essentials: Mexican Shredded Pork

Step-by-Step

  1. PREP/PREPARE
  2. Chef’s Tip: This recipe can be made two ways: In the oven, or in the slow cooker. If you are using the oven method just follow the recipe as is. If you are going the slow cooker route, follow the recipe; however, instead of using a pot, place all the ingredients into a slow cooker, and allow it to cook on low for 8 – 10 hours.
  3. Chef’s Note: This recipe does not really care what cut of pork roast you are using. As a matter of fact, for this recipe I am using a pork tenderloin, and a pork sirloin roast that I found in my walk-in freezer.
  4. Gather your Ingredients (mise en place).
  5. Place a rack in the bottom position, and preheat the oven to 320f (160c).
  6. Cut the pork roast into thick 1-inch (2.5cm) slabs.
  7. Mix a bit of salt and pepper with the flour and dust the pork on both sides.
  8. Place the grapeseed oil and the butter into a large heavy-bottom pot over medium-high heat.
  9. Chef’s Note: The pot needs to be ovenproof, and have a tight-fitting lid.
  10. When the foaming subsides, give the pot a swirl to mix the oil and butter, and then add the pork.
  11. Sear until nicely browned on both sides, about 2 minutes per side. Add additional oil, or butter, if needed.
  12. Remove the pork, from the pot and reserve.
  13. Reduce the heat on the pot to medium, and add the chopped onions.
  14. Chef’s Note: If the pan is a bit dry, add an additional tablespoon of grapeseed oil.
  15. Cook until they soften and release their moisture (about 4 – 5 minutes), and use a wooden spoon to scrape up the fonds that developed on the bottom of the pot.
  16. Add the garlic and cook until fragrant, about 60 seconds.
  17. Add the coconut sugar, cumin, paprika, and pepper to the pot, and stir to incorporate into the onions and garlic, about 60 seconds.
  18. Add the tomatoes, vinegar, and chilies, and bring up to the boil.
  19. Chef’s Note: For the can of Rotel tomatoes, I used my homemade version; however, a regular or hot can of Rotel will do just fine.
    DIY Essentials: Homemade Rotel Tomatoes & Chilies
  20. Return the pork to the pot.
  21. Cover, and in the preheated oven for 4 – 5 hours, or until the pork is falling apart.
  22. Remove the pork, and shred using two forks.
  23. Skim any fat off the surface of the sauce with a spoon, or ladle.
  24. Return the pork to the sauce, and place back into the oven, for about 15 minutes.
  25. Stir in the lime juice, and serve.
  26. PLATE/PRESENT
  27. My favorite way to serve this is over rice, accompanied with some fresh, warm tortillas. But, serve it anyway you please. Enjoy.
  28. Keep the faith, and keep cooking.

Printable Recipe Card

About Slow Cooker Essentials: Mexican Shredded Pork

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Dietary Needs: Soy Free




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