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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Double or triple the amounts and freeze to use in recipes, adjust the chili flakes to suit heat level, my family likes extreme heat so I use 1 tablespoon, I have made this in the past using pork shoulder and also pork butt - plan ahead the mixture needs to chill for at least 8 hours or up to 24 hours to blend the flavors together. Ingredients:
1/2 lb boneless pork loin (cut into small pieces) |
1 tablespoon cider vinegar |
1 tablespoon chili powder |
1 teaspoon crushed red pepper flakes (or to taste, adjust to suit heat level) |
1 1/2 teaspoons paprika |
2 teaspoons oil |
1/2 teaspoon sugar |
1/2 teaspoon dried oregano |
1/2 teaspoon cumin |
1/2 teaspoon salt (or to taste, i use seasoned salt) |
1/2 teaspoon fresh ground black pepper (or to taste) |
2 tablespoons fresh minced garlic |
Directions:
1. Combine pork and all remaining ingredients in a food processor; pulse until coarsly blended.
2. Place the mixture in a ziploc plastic bag; seal and marinate in the refrigerator for 8 hours or overnight.
3. The next morning/day, place the mixture in a skillet over med-high heat until hot; add in the pork mixture; cook 5 minutes, or until done, stirring to crumble.
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