Shredded Pork Filling Recipes

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SHREDDED PORK TACO FILLING



Shredded Pork Taco Filling image

This amalgamation of recipes produces a very mild shredded pork taco filling: tasty, but not as intensely Mexican as one might prefer. I suggest using this as a basis and adapting to suit with the addition of various peppers, sauces, spices, etc. The true beauty of this recipe is that it can be made in a pressure cooker in about an hour. Serve in corn or flour tortillas.

Provided by AKrause

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 9

½ teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
1 (3 1/2) pound pork shoulder roast
4 cups beef broth
2 bay leaves
½ large white onion, cut into large chunks

Steps:

  • Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
  • Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
  • Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 2.5 g, Cholesterol 104.3 mg, Fat 25.5 g, Fiber 0.9 g, Protein 29.3 g, SaturatedFat 9.3 g, Sodium 606.7 mg, Sugar 0.6 g

EVERYDAY SHREDDED PORK FILLING



Everyday Shredded Pork Filling image

Make and share this Everyday Shredded Pork Filling recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 11h30m

Yield 4 cups

Number Of Ingredients 13

2 onions, minced
1/4 cup chili powder
3 tablespoons vegetable oil
6 garlic cloves, minced
1 minced canned chipotle chile in adobo
1 tablespoon ground coriander
1 tablespoon ground cumin
1 (15 ounce) can tomato sauce
2 teaspoons sugar
1 (3 lb) boneless pork butt, trimmed and halved
salt
pepper
1 tablespoon fresh lime juice

Steps:

  • Microwave onions, chili powder, oil, garlic, chipotles, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
  • Stir tomato sauce and sugar into slow cooker.
  • Season pork with salt and pepper, and add to slow cooker, and coat evenly with sauce mixture.
  • Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
  • Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  • Toss shredded pork with 1 cup braising liquid as needed to keep meat moist and flavorful.
  • Stir in lime juice and season with salt and pepper to taste.
  • Use as filling for tacos, burritos, quesadillas, etc.

Nutrition Facts : Calories 941.3, Fat 65.6, SaturatedFat 20.1, Cholesterol 224.5, Sodium 907.8, Carbohydrate 20.2, Fiber 6.2, Sugar 9.7, Protein 67.6

EASY MEXICAN PORK BURRITOS



Easy Mexican Pork Burritos image

Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.

Provided by Carolyn Craft Kirkman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 20

Number Of Ingredients 12

3 pounds bone-in pork shoulder roast
1 onion, sliced
6 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
6 cups water, or as needed to cover
1 (14.5 ounce) can diced tomatoes
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, or to taste
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) package shredded Cheddar cheese
20 (10 inch) flour tortillas
¼ cup vegetable oil, divided

Steps:

  • Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
  • Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
  • Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
  • Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g

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