What makes this recipe different than my regular pulled pork recipe is that this one calls for Mexican spices such as cumin and chili powder. You can make this recipe with chili verde sauce or regular enchilada sauce. My husband and I use our favorites, separately. Use it to fill tacos, tostadas, enchiladas, crepes, sandwiches, and appetizers. I recently used this to make enchiladas. (Sorry, no photo of enchiladas, but they were so delicious that I forgot to take a picture.) I have even served left-overs over rice topped with shredded cheese. You’ll see the photo of one of the tacos I made below. However, neither the green or red chile sauce is mixed in because we used them for tacos.
Traditionally, pulled pork is made from pork roast, but I like to use boneless country style pork ribs. It doesn’t taste much different than shredded beef when you remove the additional fat from the pork, but it does have a little more flavor. Therefore, you can make this with shredded beef stew meat, or chicken, if you desire. Either way, it’s delicious. My next plan is to make mini taco cups. Stay tuned in!
A delicious gluten free, Mexican pulled pork for use in tacos, enchiladas, tostadas, crepes, sandwiches and appetizers.
- 3 1/2 lbs. boneless country-style pork ribs
- Water, enough to cover pork
- 1 large green or red bell pepper, chopped
- 3/4 cup chopped yellow onion
- 6 large cloves garlic, minced
- 1 Tablespoon cumin
- 1 Tablespoons chili powder (use less if desired)
- 1/4 teaspoon fine sea salt
- 1 10 oz. can green chile or red enchilada sauce or homemade*
- Remove excess fat from ribs by cutting them into pieces; add to a large pot and barely cover with water; bring to a boil; simmer for approximately 2 hours.
- Drain most of the broth from the pot, reserving for other uses, leaving enough to cover the meat that has now shrunk.
- Add onion, garlic and spices to the pot; simmer for additional 30 minutes or more.
- Remove meat from the pan, allow to cool long enough to handle, and shred with your fingers or two knives, removing additional excess fat.
- Add 2 parts broth and 1 part enchilada sauce to the meat mixture, toss and use as desired.
- If using for tacos and you cannot find any crispy gluten free taco shells try frying your own in 370°F oil for 30 seconds. (Note, that most store-bought corn tortillas are treated with lime.)
- If using the pulled pork for enchiladas, stuff the enchiladas with the meat mixture; add a little cheese, if desired; roll and pour the enchilada sauce mixture over the top; top with shredded cheese (Monterey or cheddar), and bake for 25 minutes.
*Las Palmas Red Enchilada Sauce is free of gluten ingredients, but labeled as such. Their Green Chile Sauce is not gluten free. La Victoria Red and Green Enchilada Sauces are gluten-free, and states so on their website.
Homemade Gluten Free Green Chile Sauce - Chile Verde Sauce
Because most canned green enchilada sauces contain corn, soy, and artificial coloring the healthiest choice is make your own by combining a can of green chiles, 1 teaspoon cooking oil, a splash of white vinegar, garlic powder or 1 clove fresh garlic, onion powder or fresh onion, and a pinch of starch (corn, potato or tapioca) mixed with a little water, a pinch of sugar or your favorite sweetener, and salt; simmer on the stove and then puree in a food processor or blender. If adding to a recipe that will need to cook, you may skip the simmering step.