Pulled Pork Soft Tortillas Recipes

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PULLED PORK SOFT TACOS



Pulled Pork Soft Tacos image

Put your own spin on delicious and top these quick and easy tacos with incredibly tender pulled pork. Courtesy of the National Pork Board

Provided by National Pork Board

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/4 lbs cooked pulled pork, warmed
12 corn tortillas (5 or 6 inch) or 12 flour tortillas (5 or 6 inch)
3 cups shredded iceberg lettuce or 3 cups romaine lettuce
1 cup salsa (purchased or homemade, to taste)

Steps:

  • Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
  • Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.

Nutrition Facts : Calories 311.2, Fat 10.2, SaturatedFat 3.2, Cholesterol 79.3, Sodium 336.1, Carbohydrate 25.2, Fiber 4.2, Sugar 2.5, Protein 29.7

PULLED PORK SOFT TORTILLAS



Pulled pork soft tortillas image

These directions are for a frozen roast, if you use one that has been in the refrigerator shred the pork and then follow the rest of the directions. If you can't find the sauce in your area you can go to: www.olerayssauces.com

Provided by Irisa Raina 9 @Irisa

Categories     Other Main Dishes

Number Of Ingredients 13

- ½ smoked pork roast { smoked pork roast recipe on jap }
- 4 stalks of celery slice thin
- ¾ cup minced white onions
- 1 large jalapeño pepper { minced } remove the seeds and veins for less heat
- 1 tablespoon salted butter
- 2 teaspoons turbinado sugar
- 1 - 16 ounce bottle ole ray's peach-a-licious bbq sauce
- ¼ cup water to swish the bbq sauce out of the bottle
FOR THE GARNISH:
- ¼ red onion roughly chopped
- lettuce shredded
- 4 ounces extra sharp cheddar cheese { grated }
- stand'n stuff soft four tortillas'

Steps:

  • Put the roast in a Crock pot with the celery, turn it to high and let it get totally hot. Meanwhile sauté the onions and jalapeño peppers in the butter and sugar. Once the peppers are soft and the onions start to caramelize set them aside.
  • Once the pork is hot, keep the crock on { turn it down to low } and shred the pork, leaving the celery in the pot . Once you have the pork all shredded put it back into the crock, add the BBQ sauce, onions, peppers and water.
  • Depending on when you wish to eat, either put the crock on high or low. Rough chop the red onions, shred the lettuce, and grate the cheese. These will go on the top of the pulled pork.
  • Heat your oven to 325 and put the soft tortillas to get them hot, we like them a little bit crispy so we leave them in a bit longer, but you can also serve them just soft and warm. Then go ahead and stuff the tortillas' in any way you would like.

QUICK AND EASY PULLED PORK BURRITOS



Quick and Easy Pulled Pork Burritos image

A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.

Provided by Chef Kevin

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 8

Number Of Ingredients 6

1 (16 ounce) can baked beans (such as Bush's® Grillin' Beans®)
8 (10 inch) soft flour tortillas
1 small onion, diced
1 pound cooked pulled pork, heated
1 (8 ounce) package shredded Monterey Jack cheese
1 (16 ounce) can mild enchilada sauce

Steps:

  • Pour beans into a pot and bring to a simmer over medium-low heat.
  • Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
  • Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.

Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g

PLEASINGLY EASY PULLED PORK



Pleasingly Easy Pulled Pork image

Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 21

4 pounds boneless pork shoulder
About 1 tablespoon pimenton (smoked paprika)
About 1 tablespoon kosher salt
About 1 1/2 teaspoons (half a palm full) granulated garlic
About 1 1/2 teaspoons (half a palm full) granulated onion
About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram
About 1 1/2 teaspoons (half a palm full) coarse black pepper
3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil
12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider
1 1/2 cups chicken stock or bone broth
Barbecue Sauce, optional, recipe follows
2 tablespoons neutral oil
1 small onion, finely chopped
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup cider or white vinegar
About 1 1/2 cups organic ketchup or tomato sauce
About 1/4 cup Worcestershire sauce
About 3 tablespoons light brown sugar
About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot

Steps:

  • Preheat oven to 300 degrees F, rack 1 rung below center.
  • Bring pork to room temperature, about 30 minutes, and pat dry.
  • Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
  • Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
  • Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

SLOW-COOKER PULLED PORK



Slow-Cooker Pulled Pork image

Bring out your inner BBQ master with this Slow-Cooker Pulled Pork recipe. Just 10 easy minutes of prep, and then let the slow cooker do most of the work for you. Once the pork roast is cooked and tender, shred it up and choose your level of spice by adding in your family's favorite BBQ sauce for delicious smoky or spicy pulled pork that makes you the kitchen hero.

Provided by By Sarah Caron

Categories     Entree

Time 7h45m

Yield 4

Number Of Ingredients 7

1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon packed brown sugar
1 boneless pork shoulder roast (2 1/2 to 3 lb)
1/4 cup water
1 cup barbecue sauce

Steps:

  • In small bowl, stir together paprika, salt, garlic powder and brown sugar.
  • Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
  • Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
  • Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
  • Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

Nutrition Facts : Calories 670, Carbohydrate 31 g, Cholesterol 175 mg, Fat 2, Fiber 1 g, Protein 60 g, SaturatedFat 12 g, ServingSize About 1 Cup, Sodium 1410 mg, Sugar 24 g, TransFat 0 g

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