- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.4
- Total Fat: 9.6 g
- Cholesterol: 119.1 mg
- Sodium: 73.4 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.2 g
- Protein: 41.8 g
Shredded Savory Pork (from BHG Mexican Magazine)Submitted by: SEAGIRLRUN
Introductionfrom BHG Mexican magazine.
eat alone or filler for tacos! from BHG Mexican magazine.
eat alone or filler for tacos!
2 pound boneless pork loin blade roast
2 large onions, quartered
3 fresh jalapeno peppers, cut up
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
about 4 oz or 1/2 cup serving
1. Trim fat from meat. Place roast in a large saucepan or Dutch oven; add enough water to nearly cover. Stir in onions, jalapeno peppers, garlic, coriander, cumin, oregano, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until very tender.
2. Remove meat from liquid with a slotted spoon; discard cooking liquid. When cool enough to handle, shred the meat. Use as a filling for tamales or tacos. Makes 8 servings (about 3 cups cooked meat).
From the Test Kitchen
Tip Crockery-Cooker Directions:Trim fat from meat. If necessary, cut meat to fit in a 3-1/2- or 4-quart crockery cooker. Add 1 cup water and the remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue as directed.
Make Ahead Tip Place shredded meat in a freezer container. Cover and freeze for up to 3 months. Thaw overnight in refrigerator before using.
Serving Size: yield about 3 cups cooked meat, 1/2 per serving