Best Mexican Shredded Pork Loin

There is something special about pork in Mexican food. It just seems right. Don’t get me wrong because chicken and beef are great. But pork is just soooo right.

I was going to try a pork shoulder but really I don’t like dealing with that much fat. I know it is suppose to add flavor but I reallllly don’t like fat. I regressed to one of my favorite recipes that I have been using for the last 3 years. Plus whole pork loins were on sell for $1.79 so why not.

This was originally a beef recipe 3 years ago. You can substitute a relatively lean beef roast cut into chunks if you want.

Rating: Always a 9. Very moist. Great taste. Low Fat and Low Carb both.

Tools: nothing special

Ingredients: (this makes 4 generous servings-easy to double and freeze)
2-3 lbs pork loin (a whole center cut loin is usually 5-6 lbs so half and freeze the other half)
14 oz can beef broth
3 T oil
2 T chili powder
1 t cumin (double it if you what hot)
1 t salt
1 chopped medium onion

Instructions:

1) Cut pork into four even slices across grain after trimming any easily removed fat. 

2) Heat oil in large dutch oven type pan. When hot, braise pork on both sides until golden. About 5 minutes per side. Move the slices a small amount about 15 seconds after starting each side to prevent sticking.

3) Remove from heat and remove pork. Add beef broth, onion and spices. Mix well and remove any fond on the bottom of the pan with a wooden spoon.

4) Reapply heat to medium and bring to a light boil. Add pork back in and decrease heat to low. You should have just a few bubbles.

5) Cover pan. Cook for 2 hours while turning over pork ever 30 minutes.

6) Remove pork to plate and allow to cool for 10-20 minutes.
7) Remove liquid to a bowl.

8) Hand shred the pork. It will fall apart but remove any fat that you can.

9) Place back in pan and add liquid back slowly. You usually will need all the liquid but sometimes it is about 20% too much. Also if any fat can be skimmed from the liquid, do it before adding back in.

10) Heat to serve.

Note: This can be used anywhere you use chicken or beef. You will love it.

Best Mexican Shredded Pork Loin
by February-27-2010

There is something special about pork in Mexican food. It just seems right. Don’t get me wrong because chicken and beef are great. But pork is just soooo right.

I was going to try a pork shoulder but really I don’t like dealing with that much fat. I know it is suppose to add flavor but I reallllly don’t like fat. I regressed to one of my favorite recipes that I have been using for the last 3 years. Plus whole pork loins were on sell for $1.79 so why not.

This was originally a beef recipe 3 years ago. You can substitute a relatively lean beef roast cut into chunks if you want.

Rating: Always a 9. Very moist. Great taste. Low Fat and Low Carb both.

Ingredients
  • 2-3 lbs pork loin
  • 14 oz can beef broth
  • 3 T oil
  • 2 T chili powder
  • 1 t cumin (double it if you what hot)
  • 1 t salt
  • 1 chopped medium onion
Instructions
1) Cut pork into four even slices across grain after trimming any easily removed fat. 2) Heat oil in large dutch oven type pan. When hot, braise pork on both sides until golden. About 5 minutes per side. Move the slices a small amount about 15 seconds after starting each side to prevent sticking.3) Remove from heat and remove pork. Add beef broth, onion and spices. Mix well and remove any fond on the bottom of the pan with a wooden spoon.4) Reapply heat to medium and bring to a light boil. Add pork back in and decrease heat to low. You should have just a few bubbles.5) Cover pan. Cook for 2 hours while turning over pork ever 30 minutes.6) Remove pork to plate and allow to cool for 10-20 minutes.7) Remove liquid to a bowl.8) Hand shred the pork. It will fall apart but remove any fat that you can.9) Place back in pan and add liquid back slowly. You usually will need all the liquid but sometimes it is about 20% too much. Also if any fat can be skimmed from the liquid, do it before adding back in.10) Heat to serve.Note: This can be used anywhere you use chicken or beef. You will love it.
Details

Prep time: Cook time: Total time: Yield: 4 servings

Updated

April 30, 2011

Simple Splenda Lemonade

Simple Splenda Lemonade One Glass at a Time from 101 Cooking For Two

This post just seems stupid. It is just way too simple but try googling and see what you get. You should be able to find this anywhere. On the Splenda website, on multiple other sites. But it is not there. You must have lemons, club soda and many other things people put in. Nobody wanted to just tell the ratio of Splenda to ReaLemon to water. How hard could it be?

I what a low carb lemonade that I can mix one glass at a time with what I have on hand. I have been using this ratio for almost 2 years now.

Rating : 9.5 I really like this
Click here for the Raspberry version

Ingredients:

1/4 cup Granulated Splenda
1/2 cup ReaLemon
2 cups water-cold
1 cup ice cubes

Instructions:

Do you really need them. OK… just mix well

Notes: 1/4 cup granulated Splenda is equal to 6 packets. I believe that different people perceive the sweetness of Splenda differently.  So adjust to your taste. And you can adjust the ice cubes too ;).

Simple Splenda Lemonade
by February 21, 2010

This post just seems stupid. It is just way too simple but try googling and see what you get. You should be able to find this anywhere. On the Splenda website, on multiple other sites. But it is not there. You must have lemons, club soda and many other things people put in. Nobody wanted to just tell the ratio of Splenda to ReaLemon to water. How hard could it be?

I what a low carb lemonade that I can mix one glass at a time with what I have on hand. I have been using this ratio for almost 2 years now. Notes: 1/4 cup granulated Splenda is equal to 6 packets. I believe that different people perceive the sweetness of Splenda differently. So adjust to your taste.

Ingredients

1/4 cup Granulated Splenda1/2 cup ReaLemon2 cups water-cold1 cup ice cubes

Instructions
Do you really need them. OK… just mix well
Details

Prep time: Total time: Yield: 1 large glass

Updated

April 20, 2011

Tomato and Fresh Mozzarella Salad

A summer favorite but I was feeling summery today so why not. When I first started making this, I tried various recipes I found but I always come back the this extremely simple method which we created by accident.

Tools: nothing special

Ingredients:

2 cups washed cherry tomatoes
1/2 lb. fresh mozzarella
1/4 cup Garlic Expressions Salad Dressing
Salt and Pepper to taste (just a little)

Instructions:

1) Cut all cherry tomatoes in half pole to pole
2) Cube mozzarella into approx. 1/2 inch cubes

3) Add together in small serving bowl that has a lid.

4) Add dressing, cover, shake to mix

Notes: If some whole garlic comes out with the salad dressing, just chop it up and add it in.