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Shredded Pork Filling recipe

Shredded Pork Filling.

A delicious shredded pork filling previouslyfound in your favorite Mexican restaurant can now be duplicatedat home. This is sure to become a family favorite.

Recipe: Shredded Pork Filling

4 cups water
2 pounds boneless pork butt or pork roast
1 small onion, quartered
1 teaspoon salt
1 tablespoon vegetable oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 (7-ounce) can diced green chiles
1 1/2 to 2 teaspoons ground oregano

  • Combine water, pork, quartered onion andsalt in large stockpot. Bring to a boil. Reduce heat to low.Cook, covered, for 1 1/2 to 2 hours or until meat is very tender.Remove pork. Strain broth; reserve 1/2 cup for meat filling (remainingbroth may be refrigerated or frozen for future use). Shred pork.
  • Heat vegetable oil in large skillet overmedium-high heat. Add chopped onion, garlic and pork; cook, stirringoccasionally, for 3 to 4 minutes or until onion is tender. Stirin reserved broth, chiles, oregano, and salt and pepper to taste.Cook, stirring occasionally, for 4 to 5 minutes or until heatedthrough.
  • Use filling in burritos, tacos, tamalesor tostadas.

    Makes 4 cups.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments

    1 Comment


    pan fry, not to warm it through but to get the brown crunchy bits. It only takes a minute or two, and is a must do in my books   Pork Carnitas  without the brown crunchy bits is like sausage rolls without tomato sauce, it just shouldn t be done. You can read more about my ravings on the brown crunchy bits  in the recipe I shared for  Pork Carnitas . Thanks for dropping by Kathleen! Isn t slow cooker pork shoulder the best?? Oven just isn t the same can t retain the moisture as well!

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