Bbq Pork Walking Tacos Recipes

OVEN-BAKED BARBECUE PORK TACOS

Oven-Baked Barbecue Pork Tacos image

What could make barbecue blue corn tacos even better? Baking them so they're all hot and ready at the same time!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 10

Number Of Ingredients 7

Ingredients

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 tablespoon vegetable oil
1 1/4 lb pork tenderloin, cut into 3/4-inch pieces
1/2 cup barbecue sauce
1 can (16 oz) sweet baked beans
2 cups shredded Cheddar cheese (8 oz)
2 green onions, thinly sliced

Steps:

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in baking dish; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Stir; cook 2 to 3 minutes, stirring occasionally, until no longer pink in center. Stir in barbecue sauce; cook 2 to 3 minutes, stirring occasionally, until thickened. Transfer to medium bowl; cover to keep warm.
Add beans to skillet; cook over medium heat 3 to 4 minutes, stirring frequently and mashing with spatula, until liquid reduces and mixture is heated through.
To assemble, divide 1 cup of the cheese among shells. Top each with about 2 tablespoons bean mixture and heaping 1/4 cup pork mixture. Top with remaining 1 cup cheese. Bake 5 to 7 minutes or until cheese is melted. Top with green onions.

Nutrition Facts : Calories 310, Carbohydrate 23 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 570 mg, Sugar 7 g, TransFat 0 g

BBQ PORK TACOS

BBQ Pork Tacos image

These delicious Mexican style tacos are the perfect choice to prepare a quick dinner. Made with pork loin in a barbecue sauce and pico de gallo-style salad. I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one. Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos. Enjoy it.

Provided by Basic and Delicious

Categories Lunch/Snacks

Time 32m

Yield 25 tacos, 25 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs pork loin
2 cups barbecue sauce
1 cup ketchup
1/2 cup water
2 tablespoons garlic powder
1 red onion, minced
6 diced tomatoes
1 cup fresh cilantro
1 lemon, juice of
salt and pepper
25 corn tortillas

Steps:

PORK.
Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.
SALAD.
Place all ingredients in a bowl stir well.
TO SERVE.
Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.

HONEY BBQ PULLED PORK TACOS

Honey BBQ Pulled Pork Tacos image

This recipe is pulled BBQ pork sandwich meets taco. It is the best of both and a fun way to change up your taco routine! The filling is really tasty-you can use any flavor barbecue sauce you like best, but the honey barbecue adds a nice sweet and spicy combination with the salsa mixed in. Top with a fruity mango or apple salsa on top for a little extra heat or flavor.

Provided by Rebekah Rose Hills

Categories Tacos

Time 5h20m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds boneless pork chops
½ cup chicken broth
1 (18 ounce) bottle honey barbecue sauce, or to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
½ cup salsa, or to taste
12 (6 inch) flour tortillas, or as needed
½ cup crumbled cotija cheese, or to taste
½ cup shredded lettuce, or to taste
½ cup diced tomatoes, or to taste

Steps:

Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
Add the bottle of barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue or salsa if needed.
Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 91.2 g, Cholesterol 48.2 mg, Fat 13.5 g, Fiber 8.8 g, Protein 28.8 g, SaturatedFat 5 g, Sodium 2112.5 mg, Sugar 30.6 g

GRILLED PORK TACOS

Grilled Pork Tacos image

My family raves about this moist pork with smoked paprika and pineapple. I dish it up next to brown rice and a salad of avocado and tomatoes. -E Gelesky, Bala Cynwyd, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound boneless pork ribeye chops, cut into 3/4-inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup canned black beans, rinsed and drained
1/2 cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Reduced-fat sour cream or plain yogurt, optional

Steps:

In a large bowl, toss pork with 2 tablespoons lime juice and seasonings; let stand 5 minutes. Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice., Thread pork onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally., Remove pork from skewers; serve in tortillas. Top with bean mixture and, if desired, sour cream.

Nutrition Facts : Calories 383 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

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