Mexican Pulled Pork recipe
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Ingredients
- 1 (3 pound) boneless pork roast, cut into 1-inch cubes 1 ½ cups water, divided, or more as needed ½ cup white vinegar 2 teaspoons salt 2 tablespoons lard 2 guajillo chile peppers, seeds and membranes removed 1 ancho chile pepper, seeds and membranes removed ⅓ cup coarsely chopped parsley 6 cloves garlic 1 teaspoon dried oregano ½ teaspoon ground cumin
Nutrition Info
- 256 caloriescarbohydrate: 3.2 gcholesterol: 84.8 mgfat: 13.2 gfiber: 0.9 gprotein: 29.6 gsaturatedFat: 4.8 gservingSize: -sodium: 645.2 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican Pulled Pork
Directions
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Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin, puree.
Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
Let pork rest for 15 minutes. Shred with 2 forks.