Ingredients and Weight:
- 2 pounds boneless pork shoulder
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1/2 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
4 hours
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- In a large Dutch oven or slow cooker, brown the pork shoulder over medium-high heat in the vegetable oil.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the chili powder, cumin, oregano, salt, pepper, tomato sauce, black beans, and corn.
- Bring to a boil, then reduce heat to low, cover, and simmer for 4 hours, or until the pork is tender and shredded.
- Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and stir in the cilantro.
Nutritional Information:
Per serving (1 cup):
- Calories: 450
- Fat: 15 grams
- Protein: 35 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Tender and flavorful shredded pork with a spicy Mexican flavor
- Rich and savory sauce with beans and corn
- Fresh cilantro adds a burst of brightness and herbaceousness
User Comments:
- "This is the best Mexican shredded pork I've ever had! It's so flavorful and easy to make."
- "The sauce is amazing, and the pork melts in your mouth."
- "I served this with tortillas and guacamole, and it was a hit with my guests."
Special Precautions and Tips:
- If you don't have a Dutch oven or slow cooker, you can cook the pork in a large pot on the stovetop. Bring the sauce to a boil, add the pork, reduce heat to low, and cover and cook for 2-3 hours, or until the pork is tender.
- You can also use other types of beans in this dish, such as pinto beans or kidney beans.
- For a more spicy dish, add more chili powder or cayenne pepper to the sauce.
