Tag Archives: Mexican Cooking

Shredded Pork & Chili Pod Red Sauce

In this video, we pulled out the recipe for the pork filling we used in tamales and quesadillas. It is delicious and freezes beautifully so you can make a ton for later.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Shredded Port & Chili Pod Red Sauce

  • Servings: A Family
  • Difficulty: Several parts to the recipe, but none are difficult.
  • Print


    Shredded Pork

  • 10 lb Pork Butt
  • 1 cup minced garlic
  • 1 very large onion quartered
  • 1 1/2 tsp cumin
  • 1 cup water
  • 2 tbsp Jacobsen Ghost Chili Salt
  • Olive Oil


  1. Place the pork butt, garlic, onion, cumin, ghost chili salt and water in the slow cooker.
  2. Cook on low overnight (10ish hours). (See Note 1)
  3. Let meat cook and then shred with a fork. Meat should just fall apart.
  4. Coat frying pan or pot with olive oil and heat.
  5. With a low burner (simmer), add shredded pork to the pan or pot.
  6. Add red sauce (you can add more or less as you prefer). Mix sauce thoroughly with pork.
  7. Simmer 5-10ish minutes. Basically heat the meat and sauce together while letting any excess water evaporate.


    Chili Pod Red Sauce

  • Pack of dried Chili Pods
  • 1 onion (chopped)
  • 1/4 cup minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup water


  1. Remove chili pods stems and seeds.
  2. Place chili pods in a pot and fill with water.
  3. Bring pods to a boil and then reduce to simmer. Simmer until chili pods are soft and moist.
  4. Put chili pods into a blender.
  5. Add onion, garlic, salt and pepper to the blender.
  6. Add 1 cup of water (preferably from the original pot) to the blender
  7. Blend until smooth (See Note 2).

Note 1: You can actually eat the meat at this point. However, it tastes better if you add the chili pod red sauce!

Note 2: As the chili pods will be hot, remove the center piece on the blender lid to keep the sauce from expanding quickly out of the blender! (exploding)