this is used to make burritos, tacos, or even a mexican style pot roast. although it makes a lot, it freezes well; and the broth makes a nice base for posole soup. quantities are inexact but strict adherence to the recipe is not that crucial; i make this in restaurants and just "go by eye".
props to gaylaj for shaming me into posting my first recipe here!
Ingredients
•pork butt
•water
•chicken bouillon powder
•diced tomatoes
•garlic cloves
•jalapenos
•oregano
Nutrition / serving
Calories
425
Total fat
44% DV
Sugar
6% DV
Sodium
19% DV
Protein
70% DV
Sat. fat
49% DV
Carbs
1% DV
Method
1Combine all ingredients in a stockpot and simmer until fork tender-this can take from 3-4 hours
2Can be made in a crock pot also-decrease liquid by about 1 / 2 , bouillon powder by 1 / 3 , and cook on low for 8-10 hours
3When tender , remove from heat and allow meat to cool in the broth until cool enough to handle
4Shred either with forks or by hand
5Place in storage container and add some of the broth to moisten
6Refrigerate until needed
7Reheat either in microwave , or in saucepan
8Use a little of the juice to keep it moist
9For the mexican-flavored pot roast , don't shred-slice fairly thick , and make a gravy by thickening some of the juice with either cornstarch or roux
10Serve with plain steamed rice / boiled potatoes and a vegetable-broccoli and / or carrots come to mind first
11
Leftovers make great open-faced hot sandwiches
12For soup , take broth and add some onions , carrots , celery , an extra bit of canned diced tomato , some of the pork meat and posole
13Simmer until tender and add shredded cabbage
14Cook another 15 minutes
15Serve with hot tortillas and a salad for a complete meal
16Can also be made as beef machaca by using bottom round , chuck , or brisket