Roasted Pork And Caramelized Onion Filling Recipe - Cooking Index
Roasted Pork And Caramelized Onion Filling Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Bone-in pork butt - (to 5 1/2 lbs) - untrimmed |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - thinly sliced (large) |
| 1/2 cup | 73g / 2.6oz | Canned chopped green chilies |
| 1/2 lb | 227g / 8oz | 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 saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute 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.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D18) - from the TV FOOD - NETWORK
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