Holy $#!% Pulled Pork
Back to the Kitchen by Freddie Prinze Jr.
Ingredients
- 2 tablespoons olive oil
1 to 1 1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups chicken stock
2 teaspoons garlic powder
1 heaping tablespoon New Mexico red chile powder (I substituted ancho chile powder)
Flour tortillas
Taco toppings of your choice
Directions
- In a dutch oven, heat the oil over medium heat. Season the tenderloin with the salt and pepper and then brown both sides, 3-5 minutes per side.
- Add the chicken stock — it won't fully cover the pork – then the spices and bring to a low boil. As soon as you see bubbles, reduce the heat to a simmer, cover the pot, and then walk away for 1 hour and 30 minutes. The pork should be fork-tender.
- Turn off the heat and remove the tenderloin to a cutting board.
- While the pork rests, bring the liquid remaining in the pot back up to a simmer and let it cook until it is reduced by half, 15-20 minutes. Taste for salt.
- Meanwhile, use a fork to "pull" or shred the pork. (It should just fall apart.) Once the whole tenderloin has been shredded, add it back into the liquid and turn off the heat.
- Let it sit for 5 minutes before serving, with warm tortillas and shredded cheese or rice and beans.
Information
- Category
- Main Dishes, Pork
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 2 hours, 59 minutes, 59 seconds