Pork Roast Recipe1 1/2 pounds pork shoulder, trimmed and cut into 2-inch cubes Preheat the oven to 400 degrees F. In a large saute pan, heat 2 tablespoon of olive oil. Sear the pork for 1 to 2 minutes. Add 1 cup of chopped onions, 1 cup chopped tomatoes, peeled and seeded. 6 garlic cloves, or 3 teaspoons of powder.
Season with salt and pepper. Saute for 1 minute. Add 4 cups of beef broth and bring toa boil. Cover and reduce to a simmer. Simmer for about 1 1/2 to 2 hours or untilthe pork is tender. Remove the meat from pan, reserving the liquid removing grease, and cool. Shred the pork meat. Place the liquid back on the stove and cook over medium heat until almost all the liquid has dissipated, about 2 minutes. Remove from the heat and add the shredded meat. Season with salt and pepper. Spoon a couple of tablespoons of the filling in the center of each tortilla. Spread the filling evenly in the center of each tortilla. Roll up each tortilla tightly and lay a couple at a time in the hot oil. May need to use toothpicks to hold together, one at each end and one in center. Fry the flautas until golden brown, about 3 minutes. Remove the flautas from the oil and drain on a paper lined plate. Continue frying until all the flautas are fried. Serve with Roasted Tomatillo Salsa, and a Queso Blanco, Queso Fresco, are Panela cheese crumbled on top. |