Bajio Pulled Pork Recipes
IMPOSSIBLY EASY SWEET PULLED PORK
This has become a staple in our home. We absolutely LOVE this pork. There is a restaurant chain here in Utah called Costa Vida and this is as close as we have come to replicating the sweet pork they make there for the burritos/salads/etc.
Provided by Lord Bezoar
Categories Pork
Time 12h10m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over high heat--we prefer to use Cast-Iron for searing, so if you have one, use it.
- Rub the Salt and Pepper all over the roast.
- Sear the Roast in the skillet for 1-2 min per side.
- Toss the seared Roast in your crock-pot.
- sprinkle the Brown Sugar over the roast and then dump the salsa over the top of that.
- Cook on Low for 10-12 hours. You will know when the roast is done, because it will shred easily with a couple of forks.
- Shred the pork right there in your crockpot and mix it all up with the drippings and other liquids.
- Serve as a filling for tacos/burritos or on top of salads.
BAJIO PULLED PORK
This recipe is from a local restaurant called Bajio's. My husband ordered this all the time. It is super easy and really good.
Provided by bluesagegirl
Categories Pork
Time 6h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place pork, onions, salt, sugar, and enough water to cover, in crock pot and cook until you can shred it. Alternatively, you can boil it on the stove for two hours.
- Drain and shred it.
- Mix the enchilada sauce, brown sugar, soda water, and taco seasoning together and simmer for one hour.
- Add the pork to the hot marinade.
- Use this in tacos, burritos, or on a salad.
Nutrition Facts : Calories 482.1, Fat 9.1, SaturatedFat 3, Cholesterol 107.2, Sodium 3876.6, Carbohydrate 61.2, Fiber 1.3, Sugar 55.2, Protein 38.3
PULLED PORK
The easiest pulled pork recipe you'll ever make. No tricky measurements involved, minimal ingredients and a mouth-watering smoky barbecue result
Provided by Emma Freud
Categories Dinner, Main course
Time 8h15m
Number Of Ingredients 10
Steps:
- Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
- Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
- Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
- Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
- Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
- Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
- Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
- Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.
Nutrition Facts : Calories 383 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 38 grams protein, Sodium 0.8 milligram of sodium
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