Mexican Braised Pork Shoulder Food

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CARNITAS ~ MEXICAN BRAISED PORK



Carnitas ~ Mexican Braised Pork image

This old-school carnitas--pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy--is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.

Provided by Roberto Santibañez

Categories     Mains

Time 2h

Number Of Ingredients 10

4 pounds fatty pork shoulder, cut into 2-inch pieces
3 cups cold water
1 medium white onion, thinly sliced
1/2 orange, preferably seedless, cut into 2 wedges ((or 1 to 2 oranges if using the Instant Pot Variation))
1/4 cup lard, (or, for the lard averse, vegetable oil)
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, preferably Mexican, crumbled
1 1/2 to 2 teaspoons fine salt, or 3 to 4 teaspoons kosher salt

Steps:

  • Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don't worry if everything isn't completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
  • Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.☞TESTER TIP: If the liquid hasn't completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it is reduced and only a glossy layer of oil remains.
  • Preheat the oven to 450°F (232°C)
  • If your pot isn't ovenproof, transfer the pork and fat to a dish of some sort that's ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it's browned, 20 to 30 minutes. There's no need to stir. Serve it straight from the pot. (Leftovers-as if!-keep in the refrigerator for up to 3 days.)

Nutrition Facts : ServingSize 1 portion, Calories 291 kcal, Carbohydrate 6 g, Protein 28 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 94 mg, Sodium 550 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 11 g

CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER RECIPE



Chipotle Mexican Grill Braised Pork Shoulder Recipe image

This is an authentic recipe...I saw it on Cooking with Beth and Bill. Chef Steve Ells, Chipotle Mexican Grill.

Provided by Iron Woman

Categories     Mexican

Time 3h20m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 (6 lb) pork shoulder, boneless
2 -3 tablespoons olive oil
1 onion, thinly sliced
4 medium tomatoes
4 -6 garlic cloves
1/2-1 teaspoon cumin powder
2 -4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle chiles
3/4 cup water or 3/4 cup meat stock
salt and pepper

Steps:

  • Generously salt and pepper the pork shoulder; let meat come to room temperature, about 2 hours.
  • Preheat oven to 325 degrees F.
  • Add olive oil to a large ovenproof pan. Sear the pork over medium-high heat until very brown on all sides. Remove pork from the pan; let rest on a platter for 10 to 15 minutes.
  • Leaving an even coating, drain excess oil from the pan. Add onions; sweat over low heat until translucent. Return pork to the pan; add remaining ingredients. Cover pan, place in the oven and cook for 2 to 3 hours or until the internal temperature reaches 140 to 150 degrees F. Let pork rest 10 to 15 minutes before slicing.
  • Use as burrito/taco meat or you can serve with vegetables and potatoes.

Nutrition Facts : Calories 852.7, Fat 64.8, SaturatedFat 21.7, Cholesterol 241.5, Sodium 225.7, Carbohydrate 4.5, Fiber 1, Sugar 2.3, Protein 59.2

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

MEXICAN BRAISED PORK SHOULDER



MEXICAN BRAISED PORK SHOULDER image

Categories     Pork     Braise

Yield 6-8 people

Number Of Ingredients 20

31/2-4# boneless pork shoulder (paleta de puerco)
2 medium vidalia onions, quartered
2 large pablano chile peppers, deseeded and cut into 1/2" sized pieces
5 cloves garlic, minced
12oz. light Mexican beer (like Tecate)
12oz. can quality tomato paste
12oz. water
28oz. can prepared green chile enchilada sauce (like La Victoria)
6oz. tamed pickled jalapenos (use hot if preferred)
1 Tbl. habanero sauce (can be added after cooking to obtain desired spice level)
1 Tbl. ground coriander
1/2 Tbl. ground cumin
1/2 Tbl. granulated garlic
1/2 Tbl. granulated onion
2 Tbl. salt
1 Tbl. fresh ground black pepper
1 Tbl. canola oil
iceberg lettuce, minced
tortillas (flour or corn, which ever you prefer)
queso fresco (or desired cheese)

Steps:

  • Season pork shoulder evenly with coriander, cumin, garlic, onion, salt, and pepper. Add canola oil to a pre-heated dutch/french oven on stove top. once oil is hot sear pork on 1 side for 5 minutes on medium heat (allowing pork to brown by not moving until meat releases from pot). repeat browning on all sides. remove pork and set aside. add onions and pablanos into pot (add a little oil if needed). while veggies are cooking constantly scrap any brown bits from bottom of pot. Continue till onions become translucent. next, add the garlic and continue cooking for 45 seconds. than, add the beer. continue scrapping of all brown bits while beer reduces to 1/4 cup. than add tomato paste; constantly stirring for 1 1/2 minutes. now add the enchilada sauce, water, and jalapenos. mix sauce and veggies till incorporated well. (this can all be done a day ahead and braiseing process can be done later if desired) return pork and let sauce come to boil. cover, and place in pre-heated 350 degree oven for 2.5-3 hours (until pork pulls apart with fork). remove pork to cutting board and shed with a fork, removeing any excess fat. taste sauce for heat and add haberno sauce if desired. return meat to sauce. serve with heated tortillas, and shredded lettuce, and cheese. *can use any leftovers for an awesome breakfest by adding pork to scrambled eggs.

BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Rachael Ray : Food Network

Time 4h45m

Yield 4 servings

Number Of Ingredients 21

1 (4 to 5 pound) boneless pork shoulder
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 onions, cut into wedges, root end attached
4 large cloves garlic, crushed
1 1/2 teaspoons chopped oregano leaves, half a palmful
2 red chiles, thinly sliced
4 bay leaves
1 (12-ounce) bottle Mexican beer
2 cups chicken stock
4 oranges, juiced about 2 cups
1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
2 limes, juiced
1 1/2 cups white wine vinegar or white balsamic vinegar
1/2 cup sugar
2 small red onions, thinly sliced
1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

Steps:

  • Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
  • Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
  • Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
  • Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
  • While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
  • To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

MEXICAN STYLE SHREDDED PORK



Mexican Style Shredded Pork image

This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!

Provided by TORA.V

Categories     World Cuisine Recipes     Latin American     Mexican

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
½ teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
¼ cup chipotle sauce
3 ¼ cups water, divided
1 ½ cups uncooked long grain white rice
¼ cup fresh lime juice
¼ cup chopped cilantro

Steps:

  • Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
  • Cover, and cook 7 hours on Low.
  • In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
  • Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.

Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g

PORK BRAISED IN GUAJILLO CHILE SAUCE



Pork Braised in Guajillo Chile Sauce image

Daisy Martinez recipe. Guajillo chiles (sometimes spelled "huajillo") can be found at either regular grocery stores in the Mexican food section or Mexican food markets. Most of the cook time is passive.

Provided by Zanna_409104061

Categories     Pork

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 9

4 lbs boneless pork shoulder, cut into 2-inch cubes
2 tablespoons sea salt or 2 tablespoons kosher salt
1 bay leaf
10 guajillo chilies (dried)
2 tablespoons olive oil
1 large Spanish onion, peeled and cut in half through the middle
3 fresh plum tomatoes, cut in half lengthwise through the core
1/4 cup canola oil or 1/4 cup lard
2 tablespoons all-purpose flour

Steps:

  • Put the pork in a heavy Dutch oven large enough to fit pork comfortably.
  • Pour in enough cold water to cover the meat by about 2 inches.
  • Add 2 tablespoons salt, bay leaf and bring to a boil.
  • Boil for one hour, skimming foam off surface as necessary.
  • Cut the stems off the guajillo chiles. Tap out the seeds.
  • Heat oil in a medium skillet over medium heat.
  • Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes.
  • Lift out chiles and repeat with remaining chiles.
  • Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well.
  • Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides.
  • After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth.
  • Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot.
  • Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes.
  • Pour the chili sauce into the pot slowly, stir well.
  • Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed.
  • Serve hot over white rice or with flour tortillas.

Nutrition Facts : Calories 1370.6, Fat 112.3, SaturatedFat 33.7, Cholesterol 322.3, Sodium 3801.7, Carbohydrate 9.4, Fiber 1.6, Sugar 3.4, Protein 77

CHILE-BRAISED PORK SHOULDER TACOS



Chile-Braised Pork Shoulder Tacos image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Braise     High Fiber     Cinco de Mayo     Dinner     Meat     Party     Tortillas     Chile Pepper     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

4 large dried ancho chiles (about 3/4 ounce), stemmed, seeded
2 large dried chiles de árbol or japones chiles, stemmed, seeded
2 tablespoons sugar
1 tablespoon fresh lime juice
1 5-pound boneless pork shoulder (Boston butt)
Kosher salt
2 tablespoons vegetable oil
1 large onion, chopped (about 2 cups)
3 large garlic cloves, coarsely chopped
2 bay leaves
2 teaspoons dried oregano, preferably Mexican
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 12-ounce bottle Negro Modelo or other dark beer
24 (or more) 6" corn tortillas
4 radishes, trimmed, thinly sliced
Tomato-Serrano salsa
Tomatillo-Chipotle salsa
Pickled Onions
Chopped fresh cilantro

Steps:

  • Place chiles in a medium bowl. Add enough boiling water to cover, and set a small plate or bowl on chiles to keep submerged. Let soak until softened, about 30 minutes. Drain chiles, reserving 1 cup soaking liquid.
  • Preheat oven to 350°F. Place chiles, sugar, lime juice, and 1/4 cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste. Season pork shoulder generously with salt and spread paste over pork. DO AHEAD: Can be rubbed 1-2 days ahead. Cover and chill. Let come to room temperature before continuing.
  • Heat oil in a large heavy pot over medium heat. Add onion, garlic, bay leaves, oregano, coriander, cumin, and allspice. Cook, stirring often, until onion is soft, about 8 minutes. Add beer; bring to a boil. Add pork to pot; cover and transfer to oven.
  • Braise pork, basting occasionally with pan juices, until very tender, about 2 1/2 hours. DO AHEAD: Can be made 2 days ahead. Let cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
  • Transfer pork to a large platter. Let cool slightly. Pour pan juice mixture over pork; cover and keep warm. (Alternatively, shred the pork with 2 forks and pour pan juice mixture over pork.)
  • Meanwhile, working in batches, cook tortillas in a large heavy skillet over low heat until toasted, about 1 minute per side. Transfer to a large sheet of foil; wrap to keep warm.
  • Serve pork with tortillas, radishes, both salsas, pickled onions, and chopped cilantro, encouraging guests to fill and garnish tacos as desired.

ITALIAN BRAISED PORK SHOULDER



Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rinse and dry pork roast. Season all sides with salt and pepper.
  • Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
  • Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
  • Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
  • Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

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CARNE ADOVADA (NEW MEXICO-STYLE PORK WITH RED CHILES) RECIPE
Bring to a boil over high heat, reduce to a bare simmer, and let cook until chiles are totally softened, about 15 minutes. Blend into a smooth puree using an immersion blender or by transferring to a countertop blender. Set aside. Carefully pat pork dry with paper towels or a clean kitchen towel. Cut into 2 inch cubes.
From seriouseats.com


PORK SHOULDER RECIPES MEXICAN - CREATE THE MOST AMAZING DISHES
Healthy Buffalo Chicken Chili Recipe Healthy Apple Oatmeal Recipe Healthy Crunchy Oatmeal Cookies
From recipeshappy.com


BRAISED MEXICAN PORK - ALL INFORMATION ABOUT HEALTHY ...
Season pork shoulder evenly with coriander, cumin, garlic, onion, salt, and pepper. Add canola oil to a pre-heated dutch/french oven on stove top. once oil is hot sear pork on 1 side ... Add canola oil to a pre-heated dutch/french oven on stove top. once oil is hot sear pork on 1 side ...
From therecipes.info


BRAISED MEXICAN-STYLE PORK RIBS ...
Preheat the oven to 300°F. Heat a couple of drizzles of olive oil in the bottom of a dutch oven or heavy bottomed oven safe skillet. Mix together the brown sugar, minced chipotle peppers, minced garlic, lime juice, cumin, chili, paprika, garlic salt, oregano, pepper and cinnamon. Rub the paste onto the ribs on all sides.
From melissassouthernstylekitchen.com


10 BEST MEXICAN PORK SHOULDER RECIPES | YUMMLY
Spicy Chipotle Pulled Pork Pork. adobo sauce, black pepper, garlic, beef steak tomatoes, new mexican red chile and 22 more. Yummly Original.
From yummly.com


MEXICAN BRAISED PORK SHOULDER RECIPE - ALL INFORMATION ...
Mexican Braised Pork Shoulder Recipes great www.tfrecipes.com. MEXICAN BRAISED PORK SHOULDER recipe. Roast in the oven for 3½ hours, or until the pork pulls off the bone easily. 6. Remove the pork from the dish and pull the meat off the bone using two forks (discard the bone). Return the pulled pork to the sauce and add all of the beans. 7. 304 People Used ...
From therecipes.info


AUTHENTIC MEXICAN PORK SHOULDER RECIPES : OPTIMAL ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Authentic Mexican Pork Shoulder Recipes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


10 BEST MEXICAN PORK SHOULDER RECIPES | YUMMLY
Mexican Pozole Pork. dried Mexican oregano, chipotle peppers in adobo sauce, scallion and 11 more. Carnitas Burrito Pork. garlic powder, large flour tortillas, avocado, salsa, canola oil and 11 more. Pork Tinga Tostadas Pork. onions, oregano, salt, garlic clove, chipotle chile in adobo sauce and 8 more.
From yummly.com


CHILE-BRAISED PORK SHOULDER TACOS RECIPE - BON APPéTIT
Step 2. Preheat oven to 350°. Place chiles, sugar, lime juice, and ¼ cup reserved soaking liquid in a blender. Purée chile mixture, adding more soaking liquid as needed to form a smooth paste ...
From bonappetit.com


CARNITAS (MEXICAN SLOW COOKER PULLED PORK) | RECIPETIN EATS
Oven: Follow recipe but put pork in roasting pan. Add 2 cups water around pork. Cover tightly with foil, roast in 325F/160C oven for 2 hours, then roast for a further 1 …
From recipetineats.com


CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER RECIPE ...
Generously salt and pepper the pork shoulder; let meat come to room temperature, about 2 hours. Preheat oven to 325 degrees F. Add olive oil to a large ovenproof pan. Sear the pork over medium-high heat until very brown on all sides. Remove pork from the pan; let rest on a platter for 10 to 15 minutes. Leaving an even coating, drain excess oil ...
From cdkitchen.com


MEXICAN BRAISED PORK SHOULDER RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Mexican Braised Pork Shoulder Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes With Sausage Healthy Breakfast Under 100 Calories Healthy High Calorie Smoothie Recipes ...
From recipeshappy.com


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