Shredded Pork Tacos Recipes

SHREDDED PORK TACO FILLING

Steps:

• Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
• Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.

SLOW-COOKER ENCHILADA PORK TACOS WITH SWEET-CORN SLAW

Steps:

• Spray 4-quart slow cooker with cooking spray.
• Add Pork ingredients to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 6 to 8 hours.
• Meanwhile, make Sweet Summer Corn Slaw. Heat grill on high. Brush corn with olive oil, and season with salt and pepper. Wrap corn in 1 layer of foil. Place on grill. Cook 10 minutes, rotating corn 3 times. Cook 10 to 15 minutes longer; remove foil, and cook corn 5 minutes longer. Remove corn from grill, and allow to cool 5 minutes. Use sharp knife to cut off corn kernels, and add kernels to medium bowl.
• To same bowl, add remaining slaw ingredients and a pinch of salt. Toss well; cover and place in the fridge until ready to serve.
• When pork is cooked and falling apart, remove it from slow cooker, and allow to cool slightly. Shred pork with 2 forks, and drizzle with sauce left in slow cooker.
• To assemble tacos, place a little warm pork in warmed 6-inch tortilla; top with sliced avocado and slaw. Sprinkle with cheese. Repeat to use remaining 6-inch tortillas.
• To assemble burritos, heat one 8-inch tortilla at a time in microwave 30 seconds. Working quickly, layer cheese, hot rice, warm pork, black beans and slaw toward 1 end of tortilla. Fold sides over the line of ingredients, and roll up tortilla (try to roll tight). Repeat to use remaining 8-inch tortillas.

SHREDDED PORK FAJITA TACOS

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.

SHREDDED PORK TACOS

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.

SHREDDED PORK TACOS

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.

SHREDDED PORK TACOS

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

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.

PULLED PORK TACOS

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 TACOS

Steps:

• Rub roast with taco seasoning.
• In a crock pot combine roast, any remaining seasoning, salsa, peppers and broth.
• Cook on low for 7-8 hours.
• Remove roast and shred with 2 forks. Add back to crock pot and combine with juices.
• Top tortillas with pork mixture. Garnish with lettuce and sour cream.

SHREDDED PORK TACOS

Steps:

• n large saucepan, combine pork, onions, tomatoes, peppers, salt, with enough water to cover pork. Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
• n large saucepan, combine pork, onions, tomatoes, peppers, salt, with enough water to cover pork. Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
• 2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
• 2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
• 3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
• 3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
• 4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
• 4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.

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.