This is a really simple recipe for pulled pork filling for tacos, enchiladas or quesadillas. It can be made in advance and reheated, is even better the next day and can be frozen for later use. I often make it the night before and put it in the fridge. Then, in the morning I put it in the slow cooker on low so it is hot and ready when it’s dinnertime!
Start with a large pork roast or pork tenderloin.
Season with kosher salt, pepper, cumin, a small amount of chili powder and a sprinkling of oregano.
Get a large saucepan screaming hot.
Sear (brown) all sides in some olive oil.
Turn heat down to medium – medium high, then add the following:
A handful of finely sliced onion
1 peeled garlic clove, finely minced
1 small can of diced green chiles (found in mexican section of supermarket)
A pinch of red pepper flakes
The zest and juice of 1 lime
Enough chicken stock to come 1/4 of the way up the sides of the pork roast.
Bring everything to a simmer. Cover and either braise on stove top on low – medium or braise in the oven on 350º. Cooking time for either will vary depending on the size of your roast, but plan on a few hours. You’ll be looking for a doneness point which allows for the meat to be easily shredded.
Once you have achieved that, transfer pork to a cutting board and shred with a fork.
Return meat to pot and mix cooking juices with meat. If the liquid that remains in pot makes the pork too “loose,” simmer on the stove for a bit to evaporate some of the liquid. You’re looking for moist pork, not soupy.
Check at this point to see if you need a little more lime, salt, pepper or cumin. Adjust to your liking.
For tacos, serve with tortilla or corn shells, shredded cheese, shredded lettuce, cilantro leaves, lime wedges, diced tomatoes, sour cream and/or guacamole.
Or, pork can be used in your favorite enchilada recipe or used to make quesadillas.