DR NICK'S PORK SOFT TACOS
A 'pulled pork' recipe I came up with, inspired by my local El Salvadorian restaurant. Great for those who aren't fans of sweet BBQ sauce-based versions (like me!). Try it with Recipe #17126.
Provided by Dr Nick
Categories Lunch/Snacks
Time 6h30m
Yield 12-24 small tacos
Number Of Ingredients 15
Steps:
- Wash your hands!
- Trim excess fat from roast.
- Combine the dry ingredients in a bowl and rub over the entire surface of the pork.
- Place pork in a slow cooker. Add water until roast is approximately half submerged. Add vinegar and remaining dry ingredients to the water and stir.
- Place slow cooker on low and leave for 6-8 hours, turning occasionally if you can.
- Remove roast from slow cooker. At this stage it's easy to remove any membrane that may be attached to the surface. Shred the pork using two forks and transfer to a large frying pan.
- Add about half the liquid to the pan and simmer gently until most of the liquid has reduced. You want the meat to be moist but not swimming.
- Serve in pre-warmed corn tortillas. I add chopped tomato and spanish onion with just a few drops of hot sauce.
- Enjoy!
EASY PORK TACOS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
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.
PORK SOFT TACOS
A delicious way to serve pork tenderloin. Make sure you have all the traditional taco fixings to serve with these.
Provided by Budgiegirl
Categories < 30 Mins
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large nonstick skillet over high heat.
- Add the mushrooms and onion. Cook until tender, about 6 minutes, transfer to a bowl.
- Sprinkle the pork with salt and add to the skillet; sprinkle with cumin seeds.
- Cook over high heat, stirring until the pork is browned, about 3 minutes. Stir in the salsa and mushroom mixture. Cook until heated through, about 2 minutes.
- Transfer to a bowl and wipe the skillet clean with a paper towel.
- Spray the skillet with nonstick spray and set over medium heat.
- Cook tortillas, one at a time, just until golden on the bottom, about 1 ½ minutes. Place the tortillas, toasted side up on a work surface.
- Spread the pork mixture ( about 2/3 cup) over half of each tortilla and sprinkle with one third cheese.
- Fold the unfilled tortilla half over the filling.
- Spray the skillet with the nonstick spray and set over medium heat.
- Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side.
Nutrition Facts : Calories 87.1, Fat 4.7, SaturatedFat 2.1, Cholesterol 8.4, Sodium 701.9, Carbohydrate 7.7, Fiber 1.8, Sugar 3.6, Protein 5.5
PORK SOFT-SHELL TACOS
It's hard to find recipes that have enough flavor to satisfy my husband without overwhelming our kids. This Southwestern take on pork tenderloin earned a thumbs-up from them all! -Margaret Steele of North Vancouver, British Columbia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet or wok, stir-fry pork and onion in oil for 3-4 minutes or until pork is no longer pink; drain and keep warm. In the same skillet, combine the enchilada sauce, peanuts, chocolate chips, raisins, garlic, cumin and red pepper flakes. Cook and stir over medium heat for 2-3 minutes or until chocolate is melted. , Pour into a blender; cover and process until smooth. Return to skillet. Stir in corn and pork mixture; cook until heated through. , Spoon pork mixture down one half of each tortilla; fold remaining side over filling. Serve with lettuce, sour cream and green onions
Nutrition Facts : Calories 370 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 263mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
MINDY'S PORK TACOS
Delicious pork roast shredded and mixed with onion, garlic, and cheese fried inside a tortilla shell until golden and crispy. A family favorite. Serve with salsa and shredded lettuce.
Provided by MINDYMARIE
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.
- Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion.
- Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.
Nutrition Facts : Calories 332.2 calories, Carbohydrate 13 g, Cholesterol 64.5 mg, Fat 22 g, Fiber 1.8 g, Protein 20.7 g, SaturatedFat 7.9 g, Sodium 731 mg, Sugar 0.8 g
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