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Roasted Pork And Caramelized Onion Filling

5 pounds bone-in pork butt - (to 5 1/2 lbs) -- untrimmed
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons olive oil
1 large onion -- thinly sliced
1/2 cup canned chopped green chilies
1/2 pound queso Fresco cheese or any meltable white cheese/ such as Monterey Jack

Preheat the oven to 450 degrees. Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees and continue to cook for 3 hours. Remove from the oven and cool completely.

In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.

This recipe yields about 3 1/2 cups.

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