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Recipe
Spicey Pulled Pork Recipe
This is a braised pulled pork that makes a great sandwich or use it for a tex-mex taco salad.
Use an inexpensive cut of pork as it will cook until tender and it shreds easily with a fork.
| Prep time: 30 Minutes | Southwestern |
| Cook time: 3-4 Hours | Servings: 8 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 8 servings | |
| Calories 71 | |
| Calories from Fat 51 | 72% |
| Total Fat 5.81g | 7% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 231mg | 10% |
| Potassium 209mg | 6% |
| Total Carbs 4.36g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.46g | 0% |
| Protein 1.45g | 2% |
Ingredients Convert Measures
- 2-3 lb pork roast (shoulder, butt, or similar cut)
- 3 Tb vegetable oil
- 1 14oz can low sodium chicken broth
- 1 small onion diced
- 3 cloves garlic pressed
- 3 Tb Ancho, New Mex, or other mild-medium heat pure ground chili powder...NOT chili powder blend
- 1 Tb ground cumin
- 1/2 ts kosher salt
- 2 diced fresh jalapeno peppers (more or less to taste)
Directions
- Heat oil in an oven proof dutch oven and brown pork on all sides. The dutch.oven should be just large enough not to crowed the meat but not too large.
- Preheat oven to 350 deg F.
- In a bowel mix all other ingredients well and pour over the pork in the dutch oven to just cover the pork.
- Place the cover on the dutch oven and bake in the oven for 3-4 hours until the pork shreds easily. Check occasionally and add more chicken broth or water as necessary to keep the liquid level up.
- When the pork shreds easily, remove from the oven and shred with two forks.
