Shredded Pork Tacos
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Yields:
-
12 tacos
- Serves:
- 12
ingredients
- 1 1⁄2 lbs boneless pork roast
- 1 cup chopped onion
- 1 (16 ounce) can whole diced tomatoes, undrained
- 2 -3 jalapeno chiles, seeded, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 12 crisp taco shells
- 1 cup shredded lettuce
- 4 ounces shredded cheddar cheese
- 1⁄2 cup chopped seeded tomatoes
- 1⁄2 cup sour cream
- 1 avocado, peeled, chopped
directions
- 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.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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