Mexican cuisine recipes are some of the most delicious in the world, and yet so easy to prepare. Whether you use tortillas, tacos or make burritos, anything you put inside gives great results and tasty meals, like this Mexican Pulled Pork.
Many people share the same passion for Mexican food, and they would all agree that this recipe is the most delicious when it comes to cooking meat in in the crock pot. It takes only 15 minutes of preparation, and then slow cooking of perfectly seasoned meat until it is tender enough and takes you to the heaven as soon as you taste the first bite.
This recipe can easily be made in Instant Pot, also. When it is finished, you can choose whatever suits you the best, whether to serve it in a tortilla, or like a burrito, or in a bowl with mixed greens. Don’t forget some salsa, guacamole and some cheese to add up to that real Mexican taste.
If it happens to have some leftovers (but believe me, it is a very small possibility!), you can keep it in the fridge up to 5 days and use it in tacos, enchiladas, etc.
TIPS FOR PERFECTLY COOKED PORK
- Don’t save your money on pork. It is relatively cheap and you can make a lot of different meals from this one and surprise your family.
- Don’t forget to brown the meat before cooking. It is an essential step before cooking.
- Use lean boneless meat for this recipe.
- You can easily prepare it the night before, so when the busy morning comes, you just plug it in and keep going with your day, knowing that you will have delicious meal waiting for you when you come home.
- Slow cookers are good for meat cooking, as there is an option which automatically switch off the cooker when meat is done, and you can also adjust your own cooking time. I absolutely love them.
PREP TIME: 15 mins
COOK TIME: 8 hrs 30 mins
TOTAL TIME: 8 hrs 45 mins
2 1/2 pounds trimmed, boneless pork shoulder blade roast
6 cloves garlic, cut into silver
3/4 cup reduced sodium chicken broth
2-3 chipotle peppers in adobo sauce, to your own taste 1/4 teaspoon dry adobo seasoning
2 teaspoons kosher salt
black pepper, to taste
1 1/2 teaspoons cumin
1/4 teaspoon dry oregano
1/2 teaspoon sazon, homemade or packaged
2 bay leaves
- Season the meat with salt and a pinch of pepper to your taste.
- Fry it in a pan for about 10 minutes on a medium-high heat, until it gets its brownish colour on all sides. Then set aside to cool.
- Cut the small holes in the pork with a sharp knife, so that you can insert garlic all the way in until it is out of your sight.
- Sprinkle the meat all over with adobo, cumin, sazon and oregano. Do it generously as it can only add up to the taste.
- When the meat is prepared, put the chicken broth to the slow cooker, together with chipotle peppers and bay leaves.
- On top of that place the meat and cover the pot.
- Cook on a low heat for 8 hours, until then the meat should be tender. Use two forks to shred it in pieces, and stir to combine them with all the juices and flavours from the bottom of the pot.
- Let it cook for another 15-30 minutes, and try to see if it is salty enough or you can add more salt and cumin. It is up to your taste.
- Remove bay leaves before serving. You can serve it in whatever way you like, it will taste evenly special and delicious.
Serving: 1/2 cup
Calories: 160kcal, Carbohydrates: 1g, Protein: 20g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 69mg, Sodium: 397mg