Recipe: Spicy Shredded Pork

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This recipe for Spicy Shredded Pork is pretty easy to throw together and delivers some succulent pork with a nice kick that you can use many different ways.

Ingredients:

1 Bone-In Pork Roast, 2 ½ to 3 lbs

1 5 oz Bottle of Green Chili Hot Sauce

1 to 2 Tbsp Hot Honey

1 Tbsp Apple Cider Vinegar (Optional)

Salt and Pepper

1 Sweet Onion, Sliced

1 Small Bell Pepper (or 4 to 6 Sweet Peppers), Sliced

1 to 2 Jalapenos or Serranos, Sliced

4 to 6 Garlic Cloves

Directions:

Mix the Green Chili Hot Sauce (I used Hot Drops Jala Passilla) with the honey until dissolved. If the hot sauce you are using does not have vinegar, you can add the Apple Cider Vinegar, otherwise it is not necessary.

Generously salt and pepper the pork roast on all sides. Pour over the green chili sauce mixture and coat the roast on all sides. Allow to marinate for a minimum of two hours, turning at least once during that time.

Preheat the oven to 275 degrees. Place the pork in a roasting dish, including all of the sauce. Add the sliced onions and peppers as well as the garlic cloves. Place the roast in the oven and allow to cook for 2 ½ to 3 hours, to the point where the meat easily falls off the bone and shreds.

I make tacos with this, using fresh flour tortillas and garnishing with diced onion, cilantro, and pickled peppers along with slices of avocado and cotija cheese. And be sure to have a lime wedge on the side that you can squeeze over the tacos.

You could also use this to make a torta with fresh bread, avocado and tomato slices, shredded lettuce, and cotija cheese (some pickled jalapenos would be good as well). The meat would be good to top nachos or loaded fries, and it also pairs well with eggs, particularly in an omelet.

As prepared, the heat level is somewhere between Mild and Medium on my scale, depending on the heat from the hot sauce and how many chilis you add. I put in two fresh serranos, and the Jala Passilla sauce has a bit of a kick, so it came closer to Medium.