Let’s do some great lower fat Mexican. This easy shredded pork loin, braised in a spiced up fluid, is bursting with flavor and extremely moist.
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 love shredded a pork shoulder, but I don’t like dealing with that much fat. I know it is supposed to add flavor, but I don’t like fat. So I regressed to one of my favorite recipes that I have used for the last three years.
The idea is simple. A little searing of the pork loin to add some extra pork flavor. Braise in a spiced up beef broth, shred by had to get rid of some fibrous tissue. The add most of the braising liquid back to the pork. It works great and even better the next day.
This was originally a beef recipe three years ago. You can substitute a relatively lean beef roast cut into chunks if you want.
High 4 or low 5 depending on your needs. Very moist. Great taste. Low Fat and Low Carb both.
Recipe notes for Shredded Pork Loin
Most braising recipes have the meat covered by the braising fluid. I don’t do that here. The fluid gets a lot of taste from the searing of the pork. If more fluid is used, the taste is diluted plus you can’t add it all back in at the end. A double loss.
All that leads to the need to flip the meat a few times.
You will need most of the braising fluid during the last step.
This shredded pork can be used in any recipe using shredded chicken or beef.
Start with 2 1/2 to 3 pounds of pork loin (about half a whole pork loin). Cut pork into four even slices across grain after trimming any easily removed fat.
Over medium high heat, add 2 tablespoons of vegetable oil in large dutch oven type pan. When hot, brown pork on both sides of the pork slices until golden. About 5 minutes per side. Move the slices a small amount about 15 seconds after starting each side to prevent sticking.
Chop one large onion.
Add 14 oz can beef broth, 2 tablespoons chili powder, 1 teaspoon cumin (double it if you what hot), 1 teaspoon salt, and the onion. Mix well and remove any fond on the bottom of the pan with a wooden spoon. Cover and simmer on low for 2 hours while turning over pork ever 30 minutes.
Remove pork to a plate and allow to cool for 10-15 minutes. Remove liquid to a bowl.
Hand shred the pork. It will fall apart but remove any fat that you can.
Place back in the 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.
Reheat over medium before serving. This can be used anywhere you use chicken or beef. You will love it.
February 27, 2010
October 7, 2017