I am going through the pantry. I have a 600-gram can of pork with juices. I recall using a similar can for some project last year. It was nice, shredded pork. What ought I to do with it? I am thinking of adding barbeque sauce.
BBQ is always simple and easy. Alternately, mix it with a largish jar of Salsa Verde (green salsa) and a few handfuls of shredded cheese and heat in a pot for 20-30 minutes and serve over tortillas or chips, or pour over burritos/enchiladas.
Similarly, if you want a smokier flavor, get a smallish can of jarred chipotle peppers in sauce, pulse the contents of the content, add a can of Ro*tel, and similarly briefly heat together in a saucepan, with or without cheese.
Serve as above, or similarly to pulled pork on buns, etc.
The juices are gonna be mostly fat. A pig has a bunch of fat. Especially parts that would in a canned product. Because it would be the cheaper parts. So drain the crap out of it.
You can season it with 5 spice powder and soy, wrap it in dumpling wrappers from the store. Steam them.
I guess you could put them in a rice cooker or air fryer.
I’d do something along the Mexican lines myself. I’d probably figure out a way to integrate it into nachos or queso in some way, or I’d look into making Chile Colorado con puerco with it.
Authentic Chile Colorado with Pork
Based on the description and the pictures, a can of shredded pork could sub in for the pork in the recipe very well I suspect.
You could mix the cooked pork with some mac n’ cheese for a hearty side dish.
Agreed, my advice was based on my frequent tossing of inexpensive pork shoulder (boneless) in my slow cooker with ingredients like I mentioned and shredding it with a fork after 8+ hours.
Works just as well for pulled pork variants, and the description of the OP’s product seemed similar enough.
Note for anyone not using a canned, pre-cooked product though, it’s probably better to use 2/3 of the mix-in’s up front, and save the last 1/3 for the last hour of cooking, because the flavors will mute with a long slow cook. Or use a pressure cooker!
That would get you shot twice in Colorado
- Red chili
- Pork in anything but green chili
Oh, I disagree, it wouldn’t merit a shooting… but it’s be pretty close to the old commercial!
Although my opinions of people who consider said salsa good or authentic are quite low, as a good New Mexican boy by upbringing, and a resident of Colorado with access to decent Pueblo chile.
Good thing it’s a New Mexico dish then. It’s “colorado” as in “colored”, not the state.
Er… Mexican. I think I’m confusing it with something else that’s New Mexican.
Probably carne adovada.