Shredded Pork Taco on Navajo Fry Bread
This recipe has become a combination of the suggestion of my dear friend Jason Chavarria (slow cooked pulled pork) and one of my favorite things to make (Navajo Fry Bread or Fry Bread)
There are as many variations on the fry bread as you can imagine. And depending on whether you are using flour, corn flour, or corn meal ist is an excellent bread to accompany stewed, fried, and braised meats and veggies. I have actually made fry bread as a breakfast bread with butter, cinnamon, and powder sugar...or a drizzle of honey and a cup of coffee...OMG!! The pulled pork recipe can also be altered as it has for presentation here. I can't follow rules or recipes. But this is my jazz! ;-) Instead of infusing the pork with a hint of maple syrup for a breakfast time meal, I infused it with peppers, onions, and taco seasonings for a lunch or dinner fare. But I love where it came from and the fact that when you layer the flavors, you layer the love.
Here is what you need
For the shredded pork
2 pounds boneless pork short ribs (boneless country ribs)
2 tablespoons barbecue sauce
1 pkt taco seasoning
2 teaspoons garlic powder
1 sliced green pepper
For the toppings
1/2 cup chopped sweet onion
1 (6-8 ounce) can of green chiles
2-3 tablespoons hot sauce (or your choice)
1/2 cup sour cream
For Fry Bread
2 cups all-purpose flour
1 tablespoons baking powder
1 teaspoon salt
1 tablespoon plus 3 cups vegetable oil
3/4 cup warm water
1 cup powdered sugar, as optional topping
1 cup honey, as optional topping
Here is what you do
Place the pork and evenly distribute all ingredients into the slow cooker.
Place slow cooker on LOW and cook for 4-5 hours
Remove the pork ribs from the crockpot and let the meat rest for about 15 minutes. Shred the meat and pour all except a couple of tablespoons
of the excess liquid from the crockpot for extra flavor.
Navajo Fry Bread
In a large heavy bottom frying pan heat 1 inch of oil to 365F
In a large bowl, combine all the ingredients adding the water until the dough has pilled together into a non sticky ball of dough that can be formed
into golfball size balls. Flattened these balls out to make approximately 4-inch diameter cakes.
Place 3-4 of the cakes at a time in the hot oil. When the rounds begin to bubble, turn them over and cook until golden. Drain on paper towels.
Place a fry bread on the plate and top with the shreeded pork. Add toppings of choice, chopped onions, cheese, taco sauce, and hotsauce. Top with a spoon of sour cream. Enjoy!!
There are as many variations on the fry bread as you can imagine. And depending on whether you are using flour, corn flour, or corn meal ist is an excellent bread to accompany stewed, fried, and braised meats and veggies. I have actually made fry bread as a breakfast bread with butter, cinnamon, and powder sugar...or a drizzle of honey and a cup of coffee...OMG!! The pulled pork recipe can also be altered as it has for presentation here. I can't follow rules or recipes. But this is my jazz! ;-) Instead of infusing the pork with a hint of maple syrup for a breakfast time meal, I infused it with peppers, onions, and taco seasonings for a lunch or dinner fare. But I love where it came from and the fact that when you layer the flavors, you layer the love.
Here is what you need
For the shredded pork
2 pounds boneless pork short ribs (boneless country ribs)
2 tablespoons barbecue sauce
1 pkt taco seasoning
2 teaspoons garlic powder
1 sliced green pepper
For the toppings
1/2 cup chopped sweet onion
1 (6-8 ounce) can of green chiles
2-3 tablespoons hot sauce (or your choice)
1/2 cup sour cream
For Fry Bread
2 cups all-purpose flour
1 tablespoons baking powder
1 teaspoon salt
1 tablespoon plus 3 cups vegetable oil
3/4 cup warm water
1 cup powdered sugar, as optional topping
1 cup honey, as optional topping
Here is what you do
Place the pork and evenly distribute all ingredients into the slow cooker.
Place slow cooker on LOW and cook for 4-5 hours
Remove the pork ribs from the crockpot and let the meat rest for about 15 minutes. Shred the meat and pour all except a couple of tablespoons
of the excess liquid from the crockpot for extra flavor.
Navajo Fry Bread
In a large heavy bottom frying pan heat 1 inch of oil to 365F
In a large bowl, combine all the ingredients adding the water until the dough has pilled together into a non sticky ball of dough that can be formed
into golfball size balls. Flattened these balls out to make approximately 4-inch diameter cakes.
Place 3-4 of the cakes at a time in the hot oil. When the rounds begin to bubble, turn them over and cook until golden. Drain on paper towels.
Place a fry bread on the plate and top with the shreeded pork. Add toppings of choice, chopped onions, cheese, taco sauce, and hotsauce. Top with a spoon of sour cream. Enjoy!!
