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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides. | 2. Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork. | 3. In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt. | 4. Peel and slice into disk onion. Place onion on top of pork. | 5. Open can of poblanos and remove peppers, save sauce. Place poblanos on onions. | 6. Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook. | 7. Periodically it may be necessary to remove excess fluid from pan as meat cooks down. | 8. After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour. | 9. When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can. | 10. You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork. | 11. I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix. | 12. Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt	2 -3	lb		0.0	0.0	0.0	0.0
onion	1			44.0	10.274000000000001	1.21	0.11
poblano pepper	1	can		0.0	0.0	0.0	0.0
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
chili powder	4	tablespoons		90.24	15.904000000000002	4.3072	4.5696
salt				-	-	-	-
black pepper			crushed	-	-	-	-
corn oil	4	tablespoons		489.6	0.0	0.0	54.4
chicken stock beef	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.