It’s true: pork butt, pork shoulder, and picnic roasts all hail from the same part of the pig… the shoulder. With long, slow cooking, these economical cuts yield some of the most tender and succulent bites imaginable.
The Latin cousin to the familiar Southern Pulled Pork is Carnitas. Our easy rendition of this spicy, shredded pork is seasoned heavily, slow-roasted until tender, then pulled apart by hand. You can serve this deliciousness in tacos, burritos, in Carnitas Soup, or make one of our favorite soul-satisfying comfort foods…Tamale Pie!
Tamale Pie with Shredded Pork
⅔ C all-purpose flour
½ C yellow corn meal
3 Tb granulated sugar
1 Tb baking powder
¼ tsp salt
2 Tb olive oil
1 can diced green chilies
⅓ cup milk
1 can creamed corn
2-3 cups spicy shredded pork (RECIPE BELOW)
1 cup enchilada sauce (hot or mild as you choose)
1 cup shredded sharp cheddar cheese
Preheat oven to 400 degrees.
Whisk together cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the creamed corn and green chilies and stir until just combined.
Lightly grease the pan of your choice (a 9-in square pan works well as do individually-sized pie tins) and bake until set and beginning to brown.
Poke holes with a fork in the bread layer. Pour the enchilada sauce over top. Squeeze or drain excess moisture out of the shredded pork and arrange on top of the crust. Sprinkle with cheese.
Reduce oven temperature to 350. Cover with foil and bake until heated through (about 25 mins for the 9 inch pan), remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
Top with chopped cilantro and green onions.
Slow Roasted, Spicy Shredded Pork
4-7 lbs Pork Shoulder (or Pork Butt or Picnic Ham)
1 tsp dried oregano
1 tsp cumin
1 tsp chili powder
1 Tb smoked sea salt
Smoked pepper to taste
One bulb of garlic, cloves separated and peeled
2 Tb olive oil
3 Tb white wine vinegar
1/4 cup brown sugar
1 whole onion, peeled and cut into quarters
Rinse and pat dry the pork.
Blend everything else but the lime juice in food processor. Pour over the pork shoulder, turning the meat to cover completely.
Place the pork into a roasting pan or Dutch oven and add two cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.
When it’s done, let it rest until it is cool enough to handle.
Remove skin and visible fat and shred the pork shoulder. Pour remaining juices over the meat and toss to coat thoroughly, finish with the juice of one lime.
This tastes even better the second day and freezes beautifully as well!