Pork roast recipes! Where do I even begin? First recipes that comes to mind? Chile colorado, pork tamales, pozole and carnitas! I am sure this happens to you to. You see a beautiful pork butt/shoulder roast on sale for 99 cents a pound and you can’t control your urge to buy the biggest one you can find! Guilty! Lucky for me, I officially kicked off tamale season early(like every year) and I needed to prepare some pork tamales. Today I will share with you the four recipes I prepared using one roast and a few of my other favorite pork butt/shoulder roast recipes.
Chicharron Con Carnitas. Recipe Below.
The first recipe I am going to share with you is one of my most popular and especially now that tamal season is upon us! Chile Colorado Pork Tamales! Click link below to see the full recipe right here on my blog. The bulk of the roast I used to prepare the filling for my tamales.
Easy Pork Carnitas. See Recipe Below
Frijoles Con Puerco- Pork and Bean Stew. This is the featured recipe, and I was cooking in the evening, so I apologize for the lighting and lack of plated photos. It was delicious though!
Frijoles Con Puerco (Pork and Bean Stew)
- 2 pounds pork butt cubed
- Salt and Pepper to taste
- 1 cup of water
- 6 chile pulla or 2 chile California
- 1 roma tomato
- 1 teaspoon Mexican oregano
- 1/3 cup of water
- 1 cup onion diced
- 4 cloves of garlic minced
- 2 full cups of pinto or black beans previously cooked
- 5 cups of bean broth
- Epazote or cilantro
- Lime wedges
- Red Onion, strips
- Serrano, sliced
- Cilantro, chopped
- Season the pork with salt and pepper, set aside.
- Preheat 2 tablespoons to medium heat of oil in a large pot. Brown the pork on all sides. Add 1 cup of water and cover tightly. Continue cooking for 40-50 minutes or until all the water evaporates.
- Add the chile pullla to a small pot of simmering water. Cook for 10 minutes to soften.
- Transfer chiles to the blender. Add the tomato, oregano, 1/3 cup of water, salt and pepper to taste. Blend on high until smooth. Set aside.
- Once water has evaporated form pork, uncover and add a drizzle of oil. Add the onions and garlic. Saute for 3-4 minutes.
- Add the beans, bean broth, adobo(chile sauce) and a few fresh epazote leaves. Cook, partially covered, at a simmer for 20 minutes. Serve with fresh garnishes.
One Boneless Pork Butt Roast-Four Recipes
Seasoned Pork For Frijoles Con Puerco(Pork and Bean Stew)
Chile and Tomato Sauce
This recipe for Frijoles Con Puerco was inspired by a Yucatan recipe. I used pinto beans in my recipe and the authentic Yucatan recipe they use strictly black beans, nothing else. But pinto beans is waht I had on hand this evening.
Every tasty Mexican soup or stew cannot be without fresh garnishes! The typical garnishes for this dish are red onion, serrano, cilantro and lime.
Below, Chicharron Con Carnita!! As my Mom used to call it! Delicious!
Chicharron Con Carnita!
2 pounds pork butt with skin
Score the pork skin. Season the skin with kosher salt. Place uncovered in the refrigerator. This will help dry out the skin and yield a better chicharron.
Next day, remove pork from refrigerator and let it come up to room temperature for about 40 minutes.
Preheat oven to 500 degrees F. Place pork, skin side up, on metal rack that is lined with a baking sheet.
Bake room temperature pork in preheated 500 degree oven for 20 minutes. Reduce oven temperature to 325 and continue roasting for 1 1/2 – 2 hours.
The best homemade chicharron I have prepared to date! And it’s so easy! And wait until you see all that carnita underneath!!!!
That is the best carnita meat ever! Lol! Definitely not for everyday cooking, but once in a while it’s a delicious treat!
At this point you could literally chop this all together and serve it up in a warm corn tortilla with a spicy salsa and fresh garnishes! But, I actually ended up dividing it in half after chopping it and vacuum sealed it for future use. I will be sharing soon, on a future post, the chicharron tacos I prepared! Oh My!
Easy Pork Carnitas!!! Easy! Delicious! Recipe Below!
Easy Pork Carnitas
1 pound pork butt
Salt to taste
1/4 piece of onion
2 cloves of garlic
1 bay leaf
2 cups of water
1-2 tablespoons pork manteca
Add all of the ingredients, minus the manteca, to a skillet. Cover tightly and cook on high.
When it comes to a rapid boil, reduce heat to medium, keeping the lid on the whole time. Continue cooking until all of the water evaporates. Typically takes 45 minutes to 1 hour.
Once all the liquid evaporates, remove lid and add the pork manteca. Brown the pork, turning as needed, until golden brown and crisp in spots. ready! Chop or slice as desired for tacos, sopes, tostadas and more!
Once the water evaporated. I remove the solids and add some pork manteca(lard).
And after the manteca and a few more minutes, carnitas!!
Besides tacos, I especially enjoy a pork carnitas torta with beans, avocado and fresh salsa(pico de gallo, salsa Mexicana)!!
Asado de Puerco. Chile Colorado
Red Chile Pork Pozole
Al Pastor al Horno-Pork Al Pastor
Pork Chile Verde