Slow Roasted Mexican Pork
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Prep Time
3 hrs 17 mins
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Cook Time
3 hrs 17 mins
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Course
Main Course
Slow Roasted Mexican Pork
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Succulent, tender and delicious. Perfect for carnitas, tacos, burritos, quesadillas ...
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Ingredients
- 7-8 pound Boston butt roast
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dry oregano
- 2 tablespoons dry onion
- 3 medium-size bay leaves
- 1 tablespoon dark brown sugar packed
- 6 medium cloves cloves garlic minced
- ¼ cup fresh lime juice
- 1 cup fresh orange juice
- 1 ½ cups water
- ¼ cup tomato paste
- 2 teaspoons sea salt
Instructions
- Preheat oven to 300˚F.
- Cut pork into approximately 2 ½ to 3-inch cubes, trimming off any large portions of fat. You won't be able to trim it all off and some fat is important for the flavor. If you have a bone-in roast just cut the meat from around the bone as much as possible.
- Combine remaining ingredients in a large dutch oven or heavy-bottomed pot with a lid. Stir well, then add pork and stir again. Bring to a boil on the stove top, then cover and place in preheated oven. Bake for 3 ½-4 hours or until meat is very tender.
- Drain meat, reserving liquid. Set meat aside to cool slightly.
- Pour drained liquid through a fine-mesh sieve into a medium size pot. Add tomato paste and bring to a boil over medium high heat. Cook until thick and syrupy and reduced to about 11/4 cups.
- With two forks, shred each piece of pork into 2 or 3 pieces. Place shredded meat into a large oven-safe dish. Add enough of the reduced liquid to moisten meat. Gently stir to coat the pork.
- Rewarm, if needed, in the oven (or microwave on power level 5). Serve pork on it's own, with rice and beans or in tacos, carnitas, enchiladas, burritos,. etc.
Notes
- Pork can also be cooked in a crock pot or slow cooker. Follow directions and place in crock pot insert. Cover and cook on high or 3-4 hours or on low for 6-8 hours or until meat easily shreds with a fork.Pork can be rewarmed in the oven or microwave (power level 5). Serve pork on it's own, with rice and beans or in tacos, carnitas, enchiladas, burritos,. etc.
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