Everyday Shredded Pork Filling Recipes

Steps:

• Microwave onions ,chili powder, oil, garlic, coriander, cumin, and cayenne in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. (You can do this the night before to make it easier to put together in the morning). (ATK used 6 qt cookers, I used a 5 qt and I think a 4 qt is large enough).
• Stir tomato sauce and sugar into slow cooker.
• Season beef with salt and pepper add to slow cooker and coat evenly with the sauce.
• Cover and cook on Low for 9 to 11 hours, or High for 5 to 7 hours.
• Transfer beef to a large bowl let cool slightly, then shred in bite-sized pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle and spoon off fat from surface with a large spoon.
• Toss shredded beef with 1 cup of the braising liquid, adding more liquid as necessary. Stir in the lime juice and season with additional salt and pepper.
• Refrigerate leftovers for up to 3 days or freeze for up to 1 month.

Steps:

• Trim fat from meat.
• Preheat oven to 325°F.
• In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper and cayenne pepper; rub into the meat.
• Place meat in a roasting pan that has a cover; add beef broth.
• Cover and roast at 325F 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 pulled in opposite directions.
• Stir in 1/4 cup of the reserved cooking liquid to use as taco filling. Or, stir in enough cooking liquid to moisten; reheat in a saucepan over medium heat, stirring frequently, and serve on toasted Kaiser rolls.
• This can also be prepared in a crockpot with equally yummy results:.
• Rub the spice mixture into the meat, place into crockpot.
• Add beef broth.
• Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Steps:

• Microwave onion, chili powder, oil, jalapeno, garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce and sugar into slow cooker.
• Season chicken with salt and pepper; add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to a large bowl; let cool slightly, then shred into bite-size pieces; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful.
• Stir in lime juice and season with salt and pepper to taste.
• *Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month; if frozen, let filling thaw completely before using.

Steps:

• Microwave onions, chili powder, oil, garlic, chipotles, coriander, and cumin in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
• Stir tomato sauce and sugar into slow cooker.
• Season pork with salt and pepper, and add to slow cooker, and coat evenly with sauce mixture.
• Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
• Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
• Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
• Toss shredded pork with 1 cup braising liquid as needed to keep meat moist and flavorful.
• Stir in lime juice and season with salt and pepper to taste.
• Use as filling for tacos, burritos, quesadillas, etc.