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.
Shredded pork 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.
Ingredients:
Instructions:
Tips
*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.
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