Texican Shredded Pork Recipes

Steps:

• In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides.
• Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
• In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
• Peel and slice into disk onion. Place onion on top of pork.
• Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
• Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook.
• Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
• After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour.
• When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can.
• You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
• I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix.
• Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.

Steps:

• Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
• Cover, and cook 7 hours on Low.
• In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
• Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Steps:

• Heat oil in heavy Dutch oven over medium heat.
• Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
• Add pork and stir until brown on all sides, about 7 minutes.
• Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
• Add garlic and tomato paste and cook 3 minutes.
• Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
• Uncover and simmer until pork is tender and shreds easily, about 1 hour.
• Remove pork from liquid using slotted spoon and set aside.
• Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
• Shred pork using fingers; mix into sauce.
• (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
• Spoon into serving bowl and sprinkle with cilantro.