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Gorditas. These thick corn tortillas can be stuffed with just about anything, but we particularly love the flavor of pulled pork mixed with the salsa verde. Then, top it off with queso fresco ...
30 Minute Posole. Using pre-cooked pork in Mexican posole cuts the cooking time down while still giving it a rich, meaty flavor. While this quick recipe uses chili powder, if you have dried chiles ...
To make the dry rub, in a small bowl, stir together the paprika, salt, sugars, cumin, chili powder, cayenne, and black pepper to taste. Rub the dry rub all over the pork, wrap in plastic wrap, and let marinate in the refrigerator for at least 4 hours or up to overnight.
1. Preheat the oven to 275°. In a medium bowl, whisk the mustard with the brown sugar, salt, pepper, paprika and onion powder. Set the pork shoulder, fat side up, in doubled 14-by-18-inch ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides. Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker.
Directions. Pre-heat the oven to 325°F. For the pork, drizzle the olive oil over the leg of pork and rub the salt, pepper and paprika into the meat.
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