SLOW COOKER ESSENTIALS: MEXICAN SHREDDED PORK

Slow Cooker Essentials: Mexican Shredded Pork image

This is an excellent South-of-the-Border recipe for some yummy shredded pork. I played with the spices until I hit all the right flavor notes. Not too hot - Not too mild. Not too sweet - Not too sour. Just good flavors that will have you coming back for more. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Pork

Time 8h30m

Number Of Ingredients 22

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Ingredients

PLAN/PURCHASE
2 - 3 lb pork loin roast, boneless
1/4 c flour, all-purpose variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil
1 medium yellow onion, chopped
4 clove garlic, minced
2 Tbsp coconut sugar
1 tsp ground cumin
1/2 tsp paprika, smoked, if you have it
1/2 tsp black pepper, freshly ground
14 oz diced tomatoes, 1 can, i prefer san marzano's
14 oz rotel tomatoes, 1 can, i prefer homemade
1/4 c apple-cider vinegar
4 oz green chilies, diced, 1 small can, mild or hot, your choice
2 Tbsp lime juice, freshly squeezed
ADDITIONAL ITEMS
long-grain white rice, for serving
sour cream, for topping
cheese, your choice, for topping

Steps:

1. PREP/PREPARE
2. Chef's Tip: This recipe can be made two ways: In the oven, or in the slow cooker. If you are using the oven method just follow the recipe as is. If you are going the slow cooker route, follow the recipe; however, instead of using a pot, place all the ingredients into a slow cooker, and allow it to cook on low for 8 - 10 hours.
3. Chef's Note: This recipe does not really care what cut of pork roast you are using. As a matter of fact, for this recipe I am using a pork tenderloin, and a pork sirloin roast that I found in my walk-in freezer.
4. Gather your Ingredients (mise en place).
5. Place a rack in the bottom position, and preheat the oven to 320f (160c).
6. Cut the pork roast into thick 1-inch (2.5cm) slabs.
7. Mix a bit of salt and pepper with the flour and dust the pork on both sides.
8. Place the grapeseed oil and the butter into a large heavy-bottom pot over medium-high heat.
9. Chef's Note: The pot needs to be ovenproof, and have a tight-fitting lid.
10. When the foaming subsides, give the pot a swirl to mix the oil and butter, and then add the pork.
11. Sear until nicely browned on both sides, about 2 minutes per side. Add additional oil, or butter, if needed.
12. Remove the pork, from the pot and reserve.
13. Reduce the heat on the pot to medium, and add the chopped onions.
14. Chef's Note: If the pan is a bit dry, add an additional tablespoon of grapeseed oil.
15. Cook until they soften and release their moisture (about 4 - 5 minutes), and use a wooden spoon to scrape up the fonds that developed on the bottom of the pot.
16. Add the garlic and cook until fragrant, about 60 seconds.
17. Add the coconut sugar, cumin, paprika, and pepper to the pot, and stir to incorporate into the onions and garlic, about 60 seconds.
18. Add the tomatoes, vinegar, and chilies, and bring up to the boil.
19. Chef's Note: For the can of Rotel tomatoes, I used my homemade version; however, a regular or hot can of Rotel will do just fine. https://www.justapinch.com/recipes/sauce-spread/salsa/diy-essentials-homemade-rotel-tomatoes-chilies.html
20. Return the pork to the pot.
21. Cover, and in the preheated oven for 4 - 5 hours, or until the pork is falling apart.
22. Remove the pork, and shred using two forks.
23. Skim any fat off the surface of the sauce with a spoon, or ladle.
24. Return the pork to the sauce, and place back into the oven, for about 15 minutes.
25. Stir in the lime juice, and serve.
26. PLATE/PRESENT
27. My favorite way to serve this is over rice, accompanied with some fresh, warm tortillas. But, serve it anyway you please. Enjoy.
28. Keep the faith, and keep cooking.