Dees Roast Pork For Tacos Recipes

SLOW-ROASTED PORK FOR TACOS

Steps:

• Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes.
• Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat.
• Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth purée. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours.
• At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you're grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you're roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days).

DEE'S ROAST PORK FOR TACOS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
• Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

EASY PORK TACOS

Steps:

• In large skillet, heat Curly's Sauceless Pork and onion over medium heat until onion is tender. (approximately 5 minutes) Add in taco seasoning and water, bring to a simmer. Reduce heat to low and allow liquid to reduce. Spoon Curly's Sauceless Pork mixture into taco shells and add desired toppings.
• Alternate recipe option - toss Pork with 1/2 cup BBQ sauce instead of using taco seasoning.

SIZZLING PORK TACOS

Steps:

• Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
• Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
• Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
• To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

SHREDDED PORK TACOS

Steps:

• Season and rub meat with salt, pepper, coriander, cumin, and oregano.
• Place roast in a large saucepan and add water about halfway up the meat.
• Add onions, peppers, and garlic to pan and bring to a boil.
• Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
• Carefully remove meat from liquid and place on a cutting board with adequate drainage.
• Allow to cool until you can handle it, then shred the meat with 2 forks.
• Set the meat aside and keep warm.
• Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
• Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
• Serve at once.