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Name: Shredded Savory Pork
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 3-lb Boneless pork shoulder; 8 cloves Garlic minced; 2 teaspoons Cumin; 3 packets Sazon Goya with culantro and achiote; 1 teaspoon Onion powder; 1/2 teaspoon Salt; 1/2 teaspoon Ground pepper; 1 cup Beef broth; 1 can Rotel original tomatoes and chiles drained; 2 packages corn or flour tortillas; 1/2 teaspoon Cayenne pepper

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INGREDIENTS

1 3-lb Boneless pork shoulder
8 cloves Garlic ; minced
2 teaspoons Cumin
3 packets Sazon Goya with culantro and achiote
1 teaspoon Onion powder
1/2 teaspoon Salt
1/2 teaspoon Ground pepper
1 cup Beef broth
1 can Rotel original tomatoes and chiles ; drained
2 packages corn or flour tortillas
1/2 teaspoon Cayenne pepper

INSTRUCTIONS

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.

NOTES

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Shredded Savory Pork

1 3-lb Boneless pork shoulder
8 cloves Garlic minced
2 teaspoons Cumin
3 packets Sazon Goya with culantro and achiote
1 teaspoon Onion powder
1/2 teaspoon Salt
1/2 teaspoon Ground pepper
1 cup Beef broth
1 can Rotel original tomatoes and chiles drained
2 packages corn or flour tortillas
1/2 teaspoon Cayenne 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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Nutrition

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Serving Size: 1 Serving (301g)
Recipe Makes: 12

Calories: 307
Calories from Fat: 210 (68%)

Amt Per Serving		% DV

	Total Fat 23.4g	31 %
	Saturated Fat 8.1g	41 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 2.5g
Cholesterol 80.5mg		25 %
Sodium 698.5mg		24 %
Potassium 462.8mg		12 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1.9g
Protein 21.2g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 307

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