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 Tender, Succulent Pork Ready to be Pulled |
 Pork Pulled with Two Forks |
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This is a filling recipe to use in making tacos, enchiladas, chalupas, other tortilla dishes, and tamales.
Ingredients
- 1 pork Boston butt, 3-4 lbs
- 2 -3 tbs. Tex-Mex Diablo Dust or taco seasoning
- 1 onion, chopped
- 3-4 cloves garlic
- 1/2 tsp each, salt and pepper
Directions
- Rub pork with seasoning.
- In a crockpot (or dutch oven) add 1/2 cup water or chicken broth, onions, and garlic.
- Place pork fat side up in pot, sprinkle on salt and pepper.
- As pork produces juices, baste the pork occasionally.
- When fall-apart done, about one hour per pound, remove pork and let cool.
- Strain the juice and save for tamale masa, as a bbq pork mop, or other dishes.
- Shred pork with a fork.
- Will freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 8 servings | |
| Calories 20 | |
| Calories from Fat 5 | 25% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 150mg | 6% |
| Potassium 60mg | 2% |
| Total Carbs 1.62g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.54g | 0% |
| Protein 2.09g | 3% |
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