Yields: 4 Servings Prep: 20 Mins Cook: 100 Mins

A delicious shredded pork filling previously found in your favorite Mexican restaurant can now be duplicated at home. This is sure to become a family favorite.

Shredded Pork Filling


  • 4 cups water
  • 2 lbs. boneless pork butt or pork roast
  • 1 small onion, peeled and quartered
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 small onion, peeled and chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 can (7-oz.) ORTEGA Diced Green Chiles
  • 1 1/2 teaspoon to 2 ground oregano


COMBINE water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1½ to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve ½ cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.

HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, and salt and pepper to taste. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.

USE filling in burritos, tacos, tamales or tostadas.
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