Friday, September 17, 2010

Garlic Pork (Filling)

Not a whole lot of explanation on this one. I was really just thinking of ways to tweak my other shredded pork recipe to bring out some other flavors. I feel that I succeeded. The addition of a whole head of garlic and orange juice really did the trick.


4 lbs Pork Loin
1 head of garlic (8-10 cloves)
2 small/medium white onions
1 cup orange juice (with some pulp)
4 cups water
1 tablespoon Goya Adobo Seasoning
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons Spanish olive oil
2 poblanos


Cut the pork loin into 1-2 inch chunks. 
Peel and rough chop the garlic.  Rough chop 1 of the onions.
In a stock pot, heat the oil over medium-high heat.  Add the pork to the pot and season with salt, pepper and adobo.  Cook until there is no pink showing on the pork. To the stock pot, add the water, orange juice, garlic and onion. Stir.   Bring to a full rolling boil then reduce the heat to medium so the liquid is still slowly bubbling.  Cook until the liquid is just about gone, stirring occasionally.

While the pork is cooking, remove the stems and seeds from the Poblanos and cut length-wise into 1/4 wide strips.  Cut the onion into quarters then slice into half moon shaped pieces. 

When there is just a little liquid left toss in the poblanos and sliced onions. Start breaking up the pork chunks with your stirring spoon until is all shredded. Leave a few small chunks...they are great for a burst of flavor.  Turn up the heat to medium high and cook (stirring often) until pork mixture starts to stick to the bottom of the pan and turn brown.  The poblanos and onions should have cooked and softened by this time.  Remove from heat. 

This can be used for tacos, enchiladas, quesadillas, sandwiches, nachos...its good all by itself as well.

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