Texican Shredded Pork Recipe

Name: Texican Shredded Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 1 large onion, chopped; 1 large jalapeno pepper, minced (with seeds); 2 lbs pork shoulder, cut into 2 inch cubes; 1 tablespoon chili powder; 2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon dried thyme, crumbled; 1/2 teaspoon dried oregano, crumbled; 1/4 teaspoon ground cloves; 1 pinch ground allspice; 3 large garlic cloves, minced; 2 tablespoons tomato paste; 2 (14 1/2 ounce) cans stewed tomatoes; 2 cups beef stock or 2 cups canned low sodium beef broth; 2 cups chicken stock or 2 cups canned low sodium chicken broth; 2 bay leaves, crumbled; 1/4 cup chopped cilantro

Servings: persons

1/4 cup vegetable oil
1 large onion, chopped
1 large jalapeno pepper, minced (with seeds)
2 lbs pork shoulder, cut into 2 inch cubes
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon ground cloves
1 pinch ground allspice
3 large garlic cloves, minced
2 tablespoons tomato paste
2 (14 1/2 ounce) cans stewed tomatoes
2 cups beef stock or 2 cups canned low sodium beef broth
2 cups chicken stock or 2 cups canned low sodium chicken broth
2 bay leaves, crumbled
1/4 cup chopped cilantro

1
Heat oil in heavy Dutch oven over medium heat.
2
Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
3
Add pork and stir until brown on all sides, about 7 minutes.
4
Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
5
Add garlic and tomato paste and cook 3 minutes.
6
Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
7
Uncover and simmer until pork is tender and shreds easily, about 1 hour.
8
Remove pork from liquid using slotted spoon and set aside.
9
Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
10
Shred pork using fingers; mix into sauce.
11
(Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
12
Spoon into serving bowl and sprinkle with cilantro.

1042

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup vegetable oil, 1 large onion, chopped, 1 large jalapeno pepper, minced (with seeds), 2 lbs pork shoulder, cut into 2 inch cubes, and more.

Yes, Texican Shredded Pork falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Texican Shredded Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions