Shredded Savory Pork (from BHG Mexican Magazine)
 Recipe){kind=link}
Nutritional Info
- 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
View full nutritional breakdown of Shredded Savory Pork (from BHG Mexican Magazine) calories by ingredient
Introduction
from BHG Mexican magazine.eat alone or filler for tacos! from BHG Mexican magazine.
eat alone or filler for tacos!
Number of Servings: 6
Ingredients
-
Ingredients
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
Tips
about 4 oz or 1/2 cup serving
Directions
Directions
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
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