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
PULLED PORK TACOS
Provided by Giada De Laurentiis
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
- Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
- Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
- When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.
SHREDDED PORK FAJITA TACOS
A very quick and easy recipe. I actually stumbled across this by using leftovers. My family of 7 likes it so much that we have it a few times a month. Even the youngest child can join in the preparation by getting the toppings ready. A wonderful use of any type of leftover meat.
Provided by coopfor3
Categories World Cuisine Recipes Latin American Mexican
Time 24m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes.
- Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 28.9 g, Cholesterol 106.1 mg, Fat 27.8 g, Fiber 3.3 g, Protein 24.2 g, SaturatedFat 16.2 g, Sodium 1264.8 mg, Sugar 3.8 g
CROCK POT PULLED PORK TACOS
To bring together the flavors of this slow cooker dinner idea, combine this pork shoulder recipe with salsa and spices.
Provided by Catherine McCord
Categories Pork Kid-Friendly Dinner Lunch Weelicious Graduation Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Place the first 7 ingredients in a bowl and mix.
- Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
- Pour the jar of salsa around the pork shoulder.
- Cook on low heat for 8-12 hours.
- Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
- Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
- Place the pork into the tortillas.
- Serve with desired accompaniments.
SHREDDED PORK TACOS
For best results marinade for a couple of hours before putting it in the crock pot. I suggest serving this with peach salsa or another type of fruit salsa. My husband likes to substitute beer for the water.
Provided by Queen Dana
Categories Mexican
Time 3h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
- Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.
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.
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.
MEXICAN PULLED PORK TACOS
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 5h30m
Number Of Ingredients 19
Steps:
- Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
- To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
- Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
EASY SHREDDED PORK TACOS
What to do with leftover roasted pork? Easy decision! Make these soft shredded pork tacos-and you'll never wonder what to do with those leftovers again!
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 8 servings, 2 tacos each
Number Of Ingredients 7
Steps:
- Mix mayonesa, chiles and garlic until blended; spread evenly onto tortillas.
- Top half of each tortilla with shredded pork, lettuce and tomatoes. Fold tortillas in half to serve.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
SHREDDED PORK TACOS
Makes really delicious tacos. You can make this into shredded beef too, just use a beef chuck roast in place of the pork blade roast. Vary your toppings as you like- add some fresh jalapenos and spice things up!
Provided by PalatablePastime
Categories Pork
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 204, Fat 12.9, SaturatedFat 3.3, Cholesterol 6.3, Sodium 402.7, Carbohydrate 20.1, Fiber 5.3, Sugar 3.2, Protein 4.6
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- Trim fat from pork. If necessary, cut pork to fit in a 3-1/2- or 4-quart slow cooker. Place pork in cooker. Add broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker; discard broth. Using two forks, shred meat, discarding any fat. Reserve 2 cups of the meat. (Place remaining meat in an airtight container for another use; refrigerate up to 3 days or freeze up to 3 months.)
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- To assemble tacos, place pork mixture in center of warm tortillas or in taco shells. Top as desired with lettuce, cheese, tomatoes, olives, and/or avocado. If desired, serve with sour cream. Makes 4 servings.
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