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Shredded Pork Tacos

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“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!”
3hrs 25mins

Ingredients Nutrition


  1. Season and rub meat with salt, pepper, coriander, cumin, and oregano.
  2. Place roast in a large saucepan and add water about halfway up the meat.
  3. Add onions, peppers, and garlic to pan and bring to a boil.
  4. Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
  5. Carefully remove meat from liquid and place on a cutting board with adequate drainage.
  6. Allow to cool until you can handle it, then shred the meat with 2 forks.
  7. Set the meat aside and keep warm.
  8. Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
  9. Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
  10. Serve at once.

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