Shredded Savory Pork

12 Servings
Pork
Mexican
Main Dish Slow cook Winter Pork Mexican

1 3 lb Boneless k shoulder
8 cloves lic minced
2 teaspoons in
3 packets Sazon Goya with culantro and achiote
1 teaspoon on powder
1/2 teaspoon t
1/2 teaspoon und pepper
1 cup Beef th
1 Can Rotel original atoes and chiles drained
2 packages corn or flour tillas
1/2 teaspoon pepper

Trim fat from meat. In a small bowl combine garlic, cumin, seasoning packets, onion powder, salt, black pepper, red pepper; rub into the meat. Place meat in a roasting pan that has a cover; add beef broth and Rotel. Cover and roast in a 325? oven for 2 1/2 to 3 hours or until very tender. Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid, reserving the liquid. when meat is cool enough to handle, shred it using 2 forks to pull thgough it in opposite directions. Stir in 1/4 cup of the reserved cooking liquid to use as a taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring requently, and serve in tortillas. Slow Cooker directions: Prepare meat as above. Place meat in a 3 1/2 to 5-qt crock pot; add beef broth and Rotel. Cover and cook on low-heat setting for 8-10 hours.


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