mexican pork

Experience the tastes of Mexico. These authentic Mexican tacos will surprise your taste buds with their unique mix of sweet, acidic, earthy flavors.

Instant Pot Cochinita Pibil

lbs pork shoulder

orange juice

(pulp free)

white vinegar

tbsp kosher salt

½ tsp ground black pepper

garlic

onion

oregano

½ tsp ground cumin

cinnamon

Place all the ingredients for the sauce in a blender. Add the orange juice, vinegar, onion, and spices and blend all the ingredients together until they are very well mixed.

Add the sauce from the blender to the Instant Pot.

Cook on Manual High Pressure for 60 minutes. Once the cooking time has completed, allow for a 30-minute natural pressure release.

Remove the meat from the pot and shred. Pour some of the liquid from the pot over the shredded meat and allow to marinate in the liquid until ready to serve.

Warm some corn tortillas.

Serve the shredded meat on the tortilla and top with Pickled Red Onion &amp; Habanero Salsa.

Pressure Cooker Mexican Pork is a cook once, eat twice pork recipe! The sky is the limit when it comes to using up the leftovers; tacos, salads, tortas, pizza, enchiladas, burritos, quesadillas, and soup! You can serve this basic pork recipe to your family several times in one week and they will never know they're eating leftovers!

Pressure Cooker Mexican Pork

pork butt roast

tsp smoked paprika

tsp cumin

tsp chili powder

onion powder

tsp salt

tsp black pepper

lime juice

lemon juice

soy sauce

olive oil

Mix all the spices together. Set asideAdd pork roast to a pressure cooker. Rub pork roast with olive oil. Sprinkle spice mixture over pork roast. Gently rub to help it stick to the pork roast.In a seperate bowl add orange, lime, and lemon juice, and soy sauce. Whisk together. Pour in the pressure cooker. Pour it next to the pork so the liquid doesn't wash seasonings off of the roast.Set pressure cooker to high pressure and cook for 90 minutes. After cooking time allow pressure cooker to naturally release.Remove pork from pressure cooker and shred with two forks. Discard fat.Return pork to pressure cooker allowing it to soak up the juices.Serve any way you like! Store leftovers in an airtight container for up to 4 days.

Mexican Pork can easily be made in the slow cooker. Follow the instructions the same as listed for a pressure cooker, except cook on high for 6 hours in the pressure cooker.&nbsp;Leftover Mexican Pork is fantastic in tacos, enchiladas, burritos, soups, salad, tortas, or on pizza.

NOTES:

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. Oh it's so good! We've perfected the Cafe Rio Sweet Pork Copycat Recipe!

Cafe Rio Sweet Pork

Pork Shoulder/Butt (Bone in with a nice fat pad on top)

Tablespoons Garlic Powder

Tablespoon Chili Powder (Heaping)

Tablespoon Cumin

Tablespoon Smoked Paprika

(Heaping)

Black Pepper

Onion Powder

Oregano

(Large

Onion (Large Halved)

Stalks Celery (Halved)

Bay Leaves

Enchilada Sauce

Cup Coke (Or Dr Pepper is great too)

Cups Light Brown Sugar

Garlic Powder

Cornstarch

Water

Red Enchilada Sauce

Cups Brown Sugar

Cans Rootbeer (Dr Pepper,

Teaspoon Garlic Powder

Heat the oven to 225°

In a small bowl, mix together the garlic powder, chili powder, cumin, smoked paprika, salt, pepper, onion powder, and oregano.

Rub the seasoning mixture all over the pork and place in a 9x13" pan, fat pad facing up.

Arrange the carrots, celery, onions, and bay leaves around the pork, or place in a square of cheesecloth (the traditional way), pull up the corners and tie it shut with a string. Wedge the bundle next to an end of the pork.

Set the uncovered pork butt in the oven and bake for 12 hours.

Remove from the oven and allow to rest for 1-2 hours.

Pour the juices into a fat separator.

Shred the meat well, discarding large pieces of the fat pad.

Pour 1/3 cup of the juices back onto the pork and toss to combine well.

In a small bowl, whisk together the cornstarch and water.

Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.

Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.

Pour the sauce all over the pork and toss to coat.

Place the meat in a warming oven with tin foil over it until ready to use or for at least 20 minutes to let the meat soak up the sauce a bit.

Prepare everything the same, but set the pork and bouquet garni in a slow cooker for 8-10 hours.

Shred as normal, preparing the sauce separate and toss to combine.

For the Slow Cooker

Sprinkle the pork with the garlic powder and roast in a slow cooker on low for 8 hours.

Shred the meat.

Mix the Sauce packet, brown sugar and pop and bring to a simmer over medium high heat until thickened a little. Toss with the shredded meat and cook an additional 30 minutes.

For the Quick Version

https://embed.mediavine.com/videos/n3dna2fzwfnbmq6qniby

If you've ever been to Utah you've probably had Cafe Rio, specifically Cafe Rio Sweet Pork. We've perfected the Cafe Rio Sweet Pork Copycat Recipe! It's a tender pulled pork recipe with a code or dr pepper sauce that Utah loves!

Sous Vide Carnitas are tender and juicy pieces of shredded pork with crispy edges and a delicious blend of spicy and savory seasonings!

Sous Vide Carnitas

pork shoulder (butt)

onion (quartered)

cumin seeds (toasted)

chipotle peppers in adobo sauce

lime (halved)

orange (quartered)

black pepper

salt

bay leaf

lard

apple cider vinegar

corn tortillas

salsa

pickled carrots and jalapenos

red onion (diced)

cilantro

limes

cotija cheese

Heat a sous vide water bath to 155F degrees.

Place all the ingredients in a vacuum seal bag or freezer bag (if using the water displacement method).

Vacuum seal and cook for 24 hours. Remove from the water bath and place in an ice bath for 10-15 minutes.

Remove the pork from the bag (reserve the juice) and shred it on a baking sheet.

Place it under the broiler until the edges crisp. Flip a couple of times to get crisp spots all around (be careful as you don&#39;t want it all to be crisp or it will be dry).

Drizzle with reserved bag sauce and serve on tortillas with salsa, cotija cheese, red onion, fresh cilantro and salsa and some pickled Mexican carrots on the side (optional).

Recipe video above. This is a big pot of saucy, shreddable meat in a rich, spicy, chipotle sauce. Pork shoulder is slow cooked into fall-apart submission with meaty lima beans that absorbs the bold flavoured sauce. Stuff in tacos, serve over red rice, eat like stew!SPICE NOTE: This sauce is spicy. Not off-the-charts spicy, but it has a good kick! If you&#39;re concerned, remove half the chillis from the can of chipotle in adobo (as the chillies are where the spiciness is). If you&#39;re still worried, best to give this a miss because chipotle in adobo IS spicy!!

Mexican Chipotle Pork and Beans

pork

tsp cooking/kosher salt

cumin powder

/ 7 oz chipotle

onion (, finely chopped)

garlic (, finely minced)

tomato paste

chicken stock/broth (, low sodium)

bay leaves ((fresh, else dried))

beans

coriander powder

allspice powder

Preheat oven to 180°C/350°F (160°C fan).

SPICINESS - Read note above about spiciness!

Puree chipotle in adobo until smooth using a stick blender or similar.

Sprinkle pork all over with salt, pepper and cumin.

Brown pork - Heat all the oil in a large oven-proof pot over high heat. Brown the pork all over in 2 batches, the remove onto a plate (~ 1 minute each side).

Sauté - Cool the pot slightly then return to medium heat. If the pot looks dry, add 1 tbsp oil. Sauté onion, garlic, the herbs &amp; spices for 3 minutes.

Cook off tomato &amp; chipotle - Add tomato paste and cook it off for 2 minutes. Add chipotle puree and cook for 2 minutes.

Slow cook 2 hours - Add remaining ingredients EXCEPT beans. Stir, then bring to simmer. Place pork in - arrange so its submerged as best as possible. Cover with lid. Place in oven for 2 hours. (Note 6 other cook methods)

Add beans, cook 30 min - Remove lid, add beans. Return to oven for 30 minutes without lid to caramelise the surface. The pork will be fork-tender!

Serve like stew over Mexican red rice or with tortillas for dunking. Or make wickedly food tacos with finely chopped white onion, fresh coriander/cilantro, avocado slices and a squeeze of lime. More serving options above the recipe video.

Amigos, I can&#039;t wait to share this recipe for Carne Adovada (New Mexico-Style Pork Stew With Red Chiles) with you. Spoon-tender chunks of slow-cooked pork swimming in a vibrant and intensely-flavored red chile sauce are perfect for eating like a bowl of chili, stuffing into corn tortillas, or serving with beans and rice.

Carne Adovada (New Mexico-Style Pork Stew With Red Chiles)

ancho chiles

guajillo chiles

dried pasilla chiles

water

cumin

pork shoulder roast (chopped)

vegetable oil

In a medium saucepan, bring the dried chiles and water to a boil over high heat. Cover, reduce the heat to low, and simmer for about 5 minutes, until the chiles have softened. Remove from the heat and cool to room temperature. Drain.

Blend the softened chiles, garlic, onion, vinegar, salt, cumin, pepper, oregano, and cinnamon in a blender until smooth.

In a large bowl or baking dish, mix together the pork and chile purée until the meat is coated. Cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.

In a large skillet, heat the oil over high heat. Add the carne adobada and cook for 10 to 15 minutes, until the meat is cooked through. Cover, reduce the heat to low, and simmer, stirring occasionally, for 12 to 15 minutes, until most of the juices from the meat and adobo sauce have evaporated and the meat has started to brown.

Serve with beans and rice, or use as a filling for tacos.

How can you have a New Mexico Carne Adovada recipie without the New Mexico red chili.  As a New Mexican I am appalled that the substitute was to add it and it was not featured.  This is not Carne Adovada from New Mexico  and should not be advertised as such. 

I love carne adobado (adobada).  Why hasn't New Mexican cuisine spread everywhere?  This is the first time making it.  I am fortunate to have many international grocery stores close by, so I easily could buy all of the ingredients (and then some!).  I smoked my pork the day before and used it that way.  The sauce was exactly what I expected and what I wanted.  Great recipe and anyone interested should give it a try.  Very easy.

Top 6 mexican pork recipes from across the web

The most viewed mexican pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Cochinita Pibil

Pressure Cooker Mexican Pork

Cafe Rio Sweet Pork

Sous Vide Carnitas

Mexican Chipotle Pork and Beans

Carne Adovada (New Mexico-Style Por...

Top 6 mexican pork recipes from across the web

The most viewed mexican pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Cochinita Pibil

Pressure Cooker Mexican Pork

Cafe Rio Sweet Pork

Sous Vide Carnitas

Mexican Chipotle Pork and Beans

Carne Adovada (New Mexico-Style Por...

The most viewed mexican pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine