EASY SHREDDED PORK RECIPE | ALLRECIPES
This is an excellent dish for backyard parties, Super Bowl (or any sports) parties and get-togethers. Serve with rolls or French or Italian bread. Goes great with corn on the cob.
Provided by freddajoi
Categories Main Dishes Pork Pulled Pork
Total Time 7 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours 0 minutes
Yield 28 servings
Number Of Ingredients 7
Steps:
- Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours.
- Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan.
- Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours.
- Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Nutrition Facts : Calories 418.1 calories, CarbohydrateContent 30.5 g, CholesterolContent 89.4 mg, FatContent 21.7 g, FiberContent 0.8 g, ProteinContent 23.4 g, SaturatedFatContent 7.8 g, SodiumContent 1591.5 mg, SugarContent 21.7 g
SHREDDED PORK (TINGA) RECIPE | MYRECIPES
NOTES: For best results, buy a partially dried chorizo (longaniza) in a natural casing from a Mexican market. Otherwise, use the ground-pork option. You can prepare this savory meat mixture through step 2 up to 1 day ahead; cover and chill. Leftovers may also be used for sandwiches or soft tacos.
Provided by MyRecipes
Yield MAKES: About 8 cups; enough for 2 dozen tostadas (serving size: 1/3 cup)
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart pan, combine pork, onion, garlic, cilantro, mint, bay leaves, 1 teaspoon salt, and 6 cups water. Cover and bring to a boil over high heat, then reduce heat and simmer until pork is tender when pierced, 1 to 1 1/4 hours. With a slotted spoon, lift meat from broth, leaving behind other solids. Reserve broth for another use. When meat is cool enough to handle, tear into coarse shreds.
- Set 5- to 6-quart pan or a 12-inch frying pan over medium-high heat. Squeeze sausage from casing into pan; stir often until meat is browned, 6 to 10 minutes. (If using ground pork, crumble pork into pan and add chili powder.) If there's more than 1 tablespoon fat, drain off and discard extra. Stir in shredded pork, chipotle salsa, vinegar, and oregano.
- Stir often over low heat until tinga is hot and juices are slightly thickened and no longer runny, 4 to 6 minutes. Add more salt to taste.
Nutrition Facts : Calories 238 calories, CarbohydrateContent 3.9 g, CholesterolContent 63 mg, FatContent 16 g, FiberContent 0.7 g, ProteinContent 18 g, SaturatedFatContent 5.8 g, SodiumContent 494 mg
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- Preheat the oven to 160°C.Open the meat up into one flat piece and rub with oil and season very well.Mix the dry spices together, and coat the meat completely in the spice mix, making sure you push it into all the crevices.Place the meat in a deep roasting tray or casserole dishPour the tomatoes, vinegar, sugar, cider and a cup of water over and turn the meat in the liquid.Cover with a double layer of foil and slow- roast in the oven for 4-5 hours, until the meat is completely tender.Shred meat, fat and skin using two large forks. Toss the shredded meat through the sauce and season again if needed.Toss all the coleslaw ingredients together until well combined.Blitz the dressing ingredients together.Serve the pork in tortillas with a generous dollop of coleslaw and sauce, or pile on a platter and allow everyone to serve themself.
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