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Fiesta Pulled Pork
If you like Chipotle’s Carnitas Burritos, then you should like this recipe. It’s really easy to prepare, cooks all day in the crock-pot, and produces a pulled pork that will give a “south of the border” feel to any meal! I’ve also tried this recipe using beef - but found that the spices weren’t quite right for the meat. I’m still looking for a good barbacoa recipe - I’ll post it once I find (and perfect) it!
- 4-6 lb. Pork Shoulder Butt Roast (whatever will fit into your crockpot - the leftovers are freezable, so make a bunch!)
- 3 tsp minced garlic
- 1 bay leaf
- 1/4 tsp. cumin
- 1/8 tsp ground cloves
- 1/2 tsp. dried oregano
- 1 tsp. Adobo (mexican seasoning available in most grocery stores)
- 6 chipotle peppers in adobo sauce (They come in a little can in the Mexican food section.)
- 1/2 tsp. onion powder
- 2 or more cups chicken stock (I use the Swanson’s stuff available in the soup isle of your grocery.)
1. Brown the meat, salt and pepper to taste (I like lots of freshly ground black pepper!)
2. Combine all the other ingredients into your crock pot.
3. put on high setting and mix until all the seasonings have dissolved, then add the meat
4. Add chicken stock until the meat is barely covered
5. Set crock pot on low and go about your business …. this is going to take all day!
6. Check the meat with a long tined fork - if you stick it and can easily turn the fork (pulling the pork apart) then it’s ready.
7. Remove the meat, set aside.
8. Strain the liquid into a small sauce pan. Bring to a simmer and reduce to about half - again, this can take some time. I usually let it simmer through dinner. Use this to keep the meat moist - and save any you have left. This stuff is a natural stock for any kind mexican sauce, soup, marinade, you name it!
9. Use two forks to pull the pork apart - don’t try to cut it (there’s a reason it’s called”Pulled Pork”!)
I serve this as burrito meat - so provide the fixin’s - tortillas, lettuce, salsa, chopped onions, chopped chives (or green onions,) Guacamole, whatever you like on your burritos!
I also like to serve it like they do at the restaurant, so I prepare rice and black beans. I’m not as confident on these sides yet - but here’s what I’ve got so far. I’ll update these as I get better :)
Rice
I cheat here - I use minute rice. Prepare it like you normally would. Then you’ll need the following (the amounts vary depending on your taste and the amount of rice you make):
Fresh Cilantro
Course ground Salt
veritable oil
For about 2 cups finished rice, I combine the rice, 3 tablespoons chopped Cilantro leaves, 2 tablespoons oil, and about a teaspoon of salt in a bowl and mix it up.
Black Beans
Right now I open the can, pour in a small sauce pan, add a little of the following (to taste):
Bacon (I chop up a slice or so)
Cayenne (be careful here, it’s very easy to over spice)
2 tablespoons finely chopped white onion
I’m sure there’s more I could be doing - any suggestions?