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Cook until pork is very tender and easily shreds with two forks, 5 to 6 hours on high or 10 to 11 hours on low. Transfer pork to a cutting board and shred meat. Transfer cooking liquid and any ...
Slow Cooker Pulled Pork This shredded pork gets its flavor from apple cider, brown sugar, mustard, thyme, and a slow cooking method using your Crock-Pot. Pile it onto pretzel buns or serve it up ...
Add about 3 cups of the shredded pork mixture, along with 1/4 cup of the juices from the slow cooker, and cook, undisturbed in an even layer, until crisp, 5 to 7 minutes, working in batches as ...
Pork being shredded with a fork Pulled pork, baked beans and macaroni and cheese from Peg Leg Porker in Nashville, Tennessee A pulled pork sandwich. Pulled pork is an American barbecue dish, more specifically a dish of the Southern U.S., based on shredded barbecued pork shoulder. It is typically slow-smoked over wood (usually outdoors); indoor ...
A plate of chicken tinga. Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
Puerco pibil. Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. [1] Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf.
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Carnitas can also be made of chicken, using breasts or thighs, and cooking in a similar manner. The traditional way to cook carnitas is in a thick-bottomed pot with seasonings simmered in lard until tender over a very low heat. When the meat is tender enough the heat is turned up and the outside of the pork begins to crisp.
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