Sometimes (well – maybe a lot of times, or all the time) you just need a super simple recipe. Something that you can quickly start in the morning without having to do too much and have it ready for you at the end of the day. That is this recipe! And the bonus is that your house will smell amazing when you walk it and you didn’t do anything for it all day. Second bonus – you have shredded pork for multiple meals. You can make it fancier and I’ll give you some tips for doing that, but first, I’m giving you the super simple recipe.
Pork loin. Can of Rotel. Crock pot. Cook on low for 8 hours. Shred pork.
That’s it. Really. That’s it.
A little more detail. Place pork loin in crock pot. Open can of Rotel. Pour over pork. Cook on low for 8 hours. At that time, shred pork with two forks. And there you have it – Texican shredded pork.
You could make it fancier by searing the pork in an oiled pan until browned before putting it in the crockpot. But that’s just an unnecessary step, and a dirty pan in my opinion. Another option is to crisp it up a little bit after the pork is cooked and shredded and put it under the broiler for several minutes.
I sometimes add a few extra seasonings to the pork. Also – super simple. If I add additional seasonings, I sprinkle chili powder, garlic powder, and onion powder on top of the pork. And then add the Rotel. If you want to add a chopped up onion or garlic, you can. Again, though, the pork and Rotel tastes just fine all by itself.
2 notes on the pork. First (kinda gross note) – every pork loin usually has a layer of fat on it. After cooking it, the fat layer slides right off when you’re shredding it with your forks. I always take it off because I don’t like fat. Some people, who will remain nameless, may not take it off and just shreds the pork loin as is. Up to you. Second – after cooking, you’ll have about 2 cups of liquid in the crock pot (from the Rotel and the fat rendering), I don’t like a whole bunch of liquid so I usually take about a 1 1/2 cups. I leave enough to keep it moist and not dry. Again – personal preference. If you want it more liquidy, stew-like, leave the liquid in it.
Once you have the shredded pork, there are so many different ways to have it. We usually have three standard recipes. Shredded pork tacos-which is what I’m getting ready to tell you about. Porkalotipus -quite the ridiculous name (I didn’t come up with) but a recipe for another day. But it has bacon in it so it can’t be bad, and I’ll share it someday so you’re not deprived of this bacon/pork deliciousness. And shredded barbecue pork – shredded pork and your favorite barbecue sauce served with or without a bun.
But – you could use the shredded pork in so many more ways. Add it to chile con queso. Make enchiladas. Nachos. Have barbecue pork pizza. Ok-I’m done. I’ll stop boring you with the possibilities.
We particularly like Texican shredded pork tacos. This is an easy set-up as well. Flour tortillas. Shredded pork. Shredded cheese. Salsa. Sour Cream. Guacamole. That’s it.
Warm your flour tortillas, scoop about 1/4 to 1/2 cup of pork in flour tortilla. Add shredded cheese, salsa, sour cream, and guacamole if desired. You can also add some diced red onions and sliced jalapeños to add a little pizazz. Fold up into a soft taco. Enjoy!
Again – you can make it a little more fancy by making your own salsa and guac. I always make my own guacamole. That’s not to sound like a guac snob but it’s because the recipe is super simple too.
2 avocados, 2 cloves of minced garlic, and 1/2 teaspoon kosher salt all mashed together. That’s it. Easy guacamole. As an aside, it’s always great when you get a great avocado. The ones we have right now are perfectly ripe with no bad spots. And as my son said, we won the food lottery because the pit was small (meaning more avocado meat!).win the avocado lottery.
I don’t always make my own salsa. That requires a little bit more work. And anyway, I always have a jar of salsa in the house because we can’t live without chips and salsa. I found a really good jarred salsa – El Zarape.
It’s made in Garden City, Kansas, so I’m not sure if you can get it outside of Kansas. But it’s really delish! We usually get the medium. We tried hot once, and boy was it hot! The medium seems to vary in intensity. Sometimes it’s medium and sometimes I would consider it hot! Recently, I don’t know if they’ve been canning it differently, but I can’t get the lid off by myself. And let me tell you, that is super frustrating when you’re home alone and all you want is chips and salsa!
But back to the pork, if you’re looking for a super simple delicious recipe that will feed your family for days and in different ways, try this one out!
Prep Time | 5 minutes |
Cook Time | 8 hours |
Servings |
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- 1 4-5 pound pork loin
- 1 can Rotel
- 1 tbsp. chili powder optional
- 1/2 tbsp. onion powder optional
- 1/2 tbsp. garlic powder optional
- 2 avocados chopped
- 2 cloves garlic minced
- 1/2-3/4 tsp. kosher salt
- Salsa
- sour cream
- Shredded Cheese
- Flour tortillas soft taco size
- Red onion chopped
- jalapeno sliced
Ingredients
Shredded Pork
Fixings for Guacamole
Fixings for Texican Shredded Pork Tacos
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- Place pork loin and Rotel in crock pot.
- Optional - sprinkle chili powder, onion powder, and garlic powder on top of pork loin.
- Cook on low in crockpot for 8 hours.
- Shred pork with two forks.
- Mash chopped avocados, minced garlic, and kosher salt together.
- Heat tortillas. Scoop 1/4 - 1/2 cup shredded pork on tortilla. Serve with shredded cheese, salsa, sour cream, and guacamole.
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