Why You’ll Love this Tender Mexican Shredded Pork
When you’re craving something that’ll make your whole house smell like a Mexican restaurant, this shredded pork delivers in ways that’ll surprise you. I’m talking about meat so tender it practically falls apart when you look at it sideways.
The slow-cooked magic transforms tough pork into silky, flavor-packed perfection that’ll satisfy every comfort food craving.
What Ingredients are in Tender Mexican Shredded Pork?
The beauty of this Mexican shredded pork lies in its simplicity – you don’t need a grocery cart full of exotic ingredients or a pantry that looks like a spice shop. Most of what you need is probably already hanging out in your kitchen, just waiting for its moment to shine. The ingredient list is concisely short, but don’t let that fool you into thinking the flavors will be boring.
- 2-3 lbs pork butt
- 1 medium onion
- 1 (7 ounce) can poblano peppers
- 1 tablespoon cumin
- 4 tablespoons chili powder
- Salt
- Crushed black pepper
- 4 tablespoons corn oil
- 1/2 cup chicken stock or beef stock
Now, let’s talk about a few things that might save you from a grocery store meltdown. Pork butt isn’t actually from the pig’s rear end – it’s shoulder meat that’s marbled with just enough fat to keep things juicy during the long cooking process. If you can’t find canned poblano peppers, don’t panic and start calling every store in town. You can substitute with canned green chiles, though the flavor will be a bit different.
The corn oil is there because it handles high heat better than olive oil, but vegetable oil works just fine if that’s what you’ve got. And here’s a little secret – if you’re feeling adventurous, that chicken stock can be swapped for beer, which adds a subtle richness that’ll make you wonder why you ever bothered with regular stock in the first place.
How to Make this Tender Mexican Shredded Pork
Getting this tender Mexican shredded pork started requires a bit of patience, but trust me, it’s worth every minute of standing over that stove. First, you’ll want to heat up 4 tablespoons of corn oil in a large skillet over high heat – and yes, I mean high heat, so don’t wander off to scroll through your phone unless you want your smoke detector joining the cooking party. Once that oil is shimmering and ready, sear your 2-3 lb pork butt on all sides until it’s beautifully browned, like a perfect summer tan.
While the meat rests on your cutting board and cools down enough that you won’t burn your fingertips, mix together 1 tablespoon of cumin, 4 tablespoons of chili powder, salt, and crushed black pepper, then rub this spice blend all over the pork like you’re giving it a spa treatment.
Now comes the part where your kitchen starts smelling like a Mexican restaurant, and you’ll wonder why you ever bothered with takeout. Pour 1/2 cup of chicken stock (or beef stock, your choice) into a large cast iron dutch oven or any heavy-bottomed pot that can handle some serious slow cooking. A quality dutch oven braising pot will help ensure even heat distribution throughout the long cooking process, making all the difference in achieving that perfect tender texture. Nestle that seasoned pork butt right into the stock, then layer your 1 medium onion, peeled and sliced into disks, right on top of the meat. Open that 7-ounce can of poblano peppers – but here’s the trick nobody tells you – save that liquid gold sauce from the can for later. Place the poblanos on top of the onions, cover the whole beautiful mess, and turn your burner to the lowest setting possible.
Here’s where patience becomes your best friend, because this isn’t one of those “dinner in 30 minutes” situations. You’re looking at about 4 hours of slow cooking, though don’t be surprised if it takes closer to 8 hours – apparently, some pork is just more stubborn than others. Every so often, you might need to drain off excess liquid as the meat breaks down, which is totally normal and not a sign that you’ve somehow messed up. The magic moment happens when you can poke the meat with a fork and it just falls apart like it’s giving up all its secrets. Remove any bones, drain the liquid, and stir in that poblano sauce you saved earlier. What you’re left with is fork-tender, flavor-packed shredded pork that’s ready to become the star of your tacos, burritos, or whatever Mexican dish is calling your name.
Tender Mexican Shredded Pork Substitutions and Variations
One beautiful thing about this Mexican shredded pork recipe is how forgiving it becomes when you want to shake things up a bit, because let’s be honest, following recipes to the letter can get boring after the third time making the same dish.
I love swapping chicken stock for beer, adding jalapeños, or tossing in extra beef.
What to Serve with Tender Mexican Shredded Pork
Now that you’ve mastered the art of slow-cooking this incredible shredded pork, you’re probably staring at your kitchen wondering what magical combinations will make this tender meat shine brightest.
I’m telling you, this stuff transforms anything it touches. Warm tortillas, crispy tostadas, fluffy rice, creamy beans, fresh cilantro, tangy lime, sharp cheese.
Final Thoughts
Why does something so simple feel like such a triumph? I think it’s because this recipe transforms tough meat into something magical through patience alone. No fancy techniques, just time and gentle heat.
When I see those perfect shreds falling apart, I know I’ve created something that’ll make everyone happy.
