Short Cut Pork Pibil
1.5 pounds pulled pork
Ok, so here is the setup. You have purposely braised a large pork roast so you have leftovers either in the oven or in your slow cooker. You have this lovely pulled pork. You have already eaten it multiple ways and now you’re bored. Or you have taken a container or bag of braised pork out of the freezer and you want to know what to do with it. In my case, my husband had smoked 2 pork shoulders with just salt and pepper so I could flavor it lots of different ways after it was cooked. It was not quite as moist and tender as I like it so I wanted to add some moisture and cook it a little longer in a dutch oven in my oven.
So I came up with this super easy, flavorful recipe. It’s a riff on Puerto Rican pork Pibil which is a classic there. The pork is so delicious we ate it with just avocado and cilantro. This would be great during the soft food stage of healing from bariatric surgery. I also made it into tacos with corn tortillas, avocado, cilantro, cotija cheese and radishes from my garden.
- 1.5 lbs soft cooked pork, how ever you did it, pulled or chopped into 1-inch chunks
- fine zest of 1 orange + 1 lime
- 1 orange peeled + medium diced
- juice of 2 limes
- 1 cup carrots, sliced in thin coins
- 2 tablespoon chopped oregano
- 1 jalapeño, minced
- 3 garlic cloves, minced
Heat your oven to 250ºF. Add all items to a dutch oven or heavy-bottomed pot. Cover with the lid or seal with foil. Cook for 1-2 hours. 1 hour is enough if your pork was already very soft. I cooked mine for 2 hours because it needed to get a little more tender. As long as the carrots are cooked it is done.
This will keep in the fridge for over a week. Can be used in many dishes or eaten as is!