Many Americans believe that Cinco de Mayo (“May 5th” in Spanish) commemorates Mexico’s independence from Spain. In fact, it began as a local holiday that celebrated Mexico’s defeat of the French army at the Battle of Puebla in 1862. America’s fondness for ethnic traditions of all stripes, the overwhelming popularity of Mexican cuisine and the recent rebirth of Mexican pride on both sides of the Rio Grande, make Cinco de Mayo a larger and more widely celebrated festival each year.
Mexican Style Shredded Pork
Submitted by: Tora. V
Rated: 4 out of 5 by 42 members Prep Time: 15 Minutes
Cook Time: 7 Hours Ready In: 7 Hours 30 Minutes
Yields: 6 servings
"This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!"
INGREDIENTS:
1 (3 pound) boneless pork loin
roast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green
chile peppers
3 cloves garlic, crushed 1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain
white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro
DIRECTIONS:
1. Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
2. Cover, and cook 7 hours on Low.
3. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
4. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
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