This, my friends, is all about the Meat. Succulent pork, seasoned with Mexican spices and braised for hours in it’s own juice. Ain’t nothin’ wrong with that!!
I have made these a few times now, and they just get better. This time I had the help of a nice, new little Cast Iron Dutch Oven we got for a wedding present.
I’m telling you, this dish couldn’t be simpler and it’s SO TASTY!. If you have a couple hours, want some Latin flair, or just need an alternative to put in your Taco Tuesday repertoire, try this out
Now, I make my own “Mexican” Spice/seasoning blend. About a tablespoon of each… Salt, Black Pepper, Chili Powder, Cumin, Ground Mustard, Onion Powder, Garlic Powder and Paprika.. Cayenne pepper is optional, but I put it in everything ;). I have an empty bottle that I put the remaining mixture that I don’t use, for any ‘ole time I want it
Now, I think the “typical” cut of pork used for this is Shoulder or Butt, but to keep things on the lighter side, I prefer a Sirloin roast or even tenderloin which basically has no fat. Trim up your pork, cut it into about 2 inch pieces, season well with your spice mix and brown on all sides in heavy bottom pot.
P.S. … Don’t overcrowd your meat when trying to brown it, it’ll steam instead and that’s not what you want… Brown Food is Good Food, so you may have to do it in two or three batches, it’ll be A’ight
One you have browned all your pork, put it all back in the pot and cover it about 3/4 of the way up with water.
Bring to Boil, Reduce to Simmer… and let it go for at least 2 hours, stirring occasionally. When all that is said and done, remove pork from pot
It’s going to want to fall apart on you, but let that pork know who’s boss
With the braising liquid that is left in the pan, crank the heat up to med/ med-high and let reduce about 20 minutes or so. You want it to be of almost a syrupy consistency
When THAT magic has happened, return the pork back to the pot, and coat with all that reduced goodness, while breaking the meat apart.
Traditionally served as tacos, but pick your Flavor, Saver… Ummm what??
Hope you guys like this as much as we do!!