SHREDDED PORK TACOS
Marcela Valladolid stews pork shoulder with citrus, pineapple and achiote paste-a seasoning blend from the Yucatan region of Mexico-for a vibrant, bright braise that's perfect for tacos. If you can't find achiote paste in your grocery store, check in Mexican grocery stores or online.
Provided by Marcela Valladolid
Time 6h50m
Yield 10 servings
Number Of Ingredients 23
Steps:
- For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
- Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
- Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
- For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
- For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
- Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.
SHREDDED PORK TACOS
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h45m
Number Of Ingredients 15
Steps:
- In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
- Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
- Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes, if desired.
Nutrition Facts : Calories 464 g, Fat 20 g, Fiber 4 g, Protein 40 g
"PLASTERED" PORK TACOS WITH APPLE-JALAPENO SALSA
I was in the mood for some pork tacos, but I was looking for a bit of a change of pace from the normal carnitas-style I would usually make, which led to this wild and crazy experiment. The "plaster" coating traps all the moisture and flavor of the pork in while it bakes, creating the best pork taco I've had in a while.
Provided by Chef John
Categories Main Dish Recipes Taco Recipes
Time 12h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Season pork all over with rosemary and freshly ground black pepper.
- Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
- Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
- Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
- Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
- Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
- Slice chilled pork into strips and then cut into 1/2-inch cubes.
- Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 59.7 g, Cholesterol 52.1 mg, Fat 18.3 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 4494.2 mg, Sugar 4.5 g
SHREDDED PORK TACOS WITH JALAPENO CILANTRO SAUCE
Posting this recipe for safekeeping. The recipe is from Erica - My Colombian Recipe (blogger). I recently ordered yucca frita with a jalapeno cilantro sauce at a local Cuban restaurant. The sauce was amazing and since the restaurant did not want to offer up the recipe, I figured I would try to hunt for a better or like recipe. I am thinking that Erica's recipe is pretty close - hopefully I will get to making it later this year. Full recipe sounds tasty too. If you try it before me, please share your thoughts here and on Erica's website - http://www.mycolombianrecipes.com/ - Per Erika, this is a Mexican recipe, not a Colombian recipe.
Provided by Cristina Barry
Categories Pork
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
- Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
- Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
- Make the salsa and assemble the tacos.
- In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
- Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
- Garnish with the cilantro and queso fresco and serve immediately.
Nutrition Facts : Calories 906.2, Fat 71, SaturatedFat 28.3, Cholesterol 270.3, Sodium 260.3, Carbohydrate 10.5, Fiber 1.9, Sugar 3.6, Protein 54.1
SHREDDED PORK TACOS
I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender., Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.
Nutrition Facts : Calories 429 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1668mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.
PORK AND CORN TACOS WITH CILANTRO-LIME CREMA
This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.
Provided by vpecchia
Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
- Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
- Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
- Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
- Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
- While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
- Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g
LIME-CILANTRO PORK TACOS
Make and share this Lime-Cilantro Pork Tacos recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 35m
Yield 8 tacos, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan.
- Add pork, and saute 4 minutes or until browned Remove pork from pan; place in a bowl. Add onion and jalapeno to pan. Add broth; reduce heat, and simmer for 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
- Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork in done.
- Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.
Nutrition Facts : Calories 449.9, Fat 12.9, SaturatedFat 3.3, Cholesterol 73.8, Sodium 742.8, Carbohydrate 50.7, Fiber 4.1, Sugar 5, Protein 31.4
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