Shredded Pork Filling Recipe

Shredded Pork Filling Recipe

  • 4 cups water
  • 2 pounds boneless pork roast
  • 1 small onion
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 1 (7 ounce) can ORTEGA® Diced Green Chiles
  • 1 1/2 teaspoons ground oregano
  • salt and ground black pepper to taste
  1. COMBINE water, pork, quartered onion and salt 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 (remaining broth may be refrigerated or frozen for future use). Shred pork.
  2. HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
  3. USE filling in burritos, tacos, tamales or tostadas.
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