Wednesday, May 1, 2013

Shredded Green Chili Pork (for burritos, tacos, fajita, etc.)


  • 1 6-8 lb pork butt or shoulder roast
  • 1-2 cans diced green chilies
  • 1 medium onion, diced
  • 2 - 4 TBSP cumin powder
  • 2 large or 4 small cloves garlic, minced  or 2 - 3 tsp. garlic powder                                              
  • 1/2 - 1  cups chicken broth or water, depending on roast size
  • salt and pepper to taste
  • 1/4 cup to 1/3 cup arrowroot or cornstarch for thickening sauce
  • flour tortillas
  • Preheat oven to 350 degrees. Season the meat with garlic, salt and pepper. Place into a dutch oven pan or other large type roasting pan. Add water or chicken broth to bottom of dutch over (taking care to not pour over meat and wash seasonings off.) Put in oven for 2 1/2 - 4 hours until meat shreds (keep checking for tenderness.) Shred pork with two forks. (If you have a large roast and dont want to make all of it green chili, pull some out and set aside for another meal such as BBQ Pork)

  • Add onions, cumin and green chilies. Bring to a simmer on top of stove on medium heat. Season with salt to taste. When slighly boiling add cornstarch to thicken sauce (add a little at a time mixed with a couple tbsp. of water do not add just the powder to dish until thickend.) It should have the consistency of thick gravy. Put meat and some cheese on tortillas roll up.

    Above is thickend with corn starch.
    **Optional! Fry in a little oil for crunch

  • *OPTIONAL Add Green Chile Sauce/Salsa over the tortillas once plated. Top with more cheese. Heat each plate in microwave for 15 seconds. Top with salsa, and sour cream or ranch.
  • ***Note: Only shred the amount of meat you need. Chill the rest, for the next day.


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