Dr Nicks Pork Soft Tacos Recipes

Steps:

• In large skillet, heat Curly's Sauceless Pork and onion over medium heat until onion is tender. (approximately 5 minutes) Add in taco seasoning and water, bring to a simmer. Reduce heat to low and allow liquid to reduce. Spoon Curly's Sauceless Pork mixture into taco shells and add desired toppings.
• Alternate recipe option - toss Pork with 1/2 cup BBQ sauce instead of using taco seasoning.

Steps:

• Wash your hands!
• Trim excess fat from roast.
• Combine the dry ingredients in a bowl and rub over the entire surface of the pork.
• Place pork in a slow cooker. Add water until roast is approximately half submerged. Add vinegar and remaining dry ingredients to the water and stir.
• Place slow cooker on low and leave for 6-8 hours, turning occasionally if you can.
• Remove roast from slow cooker. At this stage it's easy to remove any membrane that may be attached to the surface. Shred the pork using two forks and transfer to a large frying pan.
• Add about half the liquid to the pan and simmer gently until most of the liquid has reduced. You want the meat to be moist but not swimming.
• Serve in pre-warmed corn tortillas. I add chopped tomato and spanish onion with just a few drops of hot sauce.
• Enjoy!

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix onion, chipotle chiles and 1/4 cup water. Using sharp knife, cut slits all over pork; insert garlic into slits. Sprinkle pork with salt and pepper.
• In 5-quart Dutch oven, heat oil over medium-high heat. Add pork; cook about 8 minutes, turning to brown all sides. Place pork in slow cooker. Pour 1/2 cup water into Dutch oven. Reduce heat to low; stir with wooden spoon, scraping pan to loosen brown particles. Pour liquid into slow cooker.
• Cover; cook on High heat setting 6 hours.
• Remove pork from slow cooker to cutting board; cool 10 minutes. Shred pork, using 2 forks. Return pork to slow cooker; mix well. Serve pork over tortilla chips with desired toppings.

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.

Steps:

• Heat up the tortillas so that they are firm enough to hold all of the above ingredients. Throwing them in the skillet for about 6 minutes should do the trick.
• Take about a quarter cup of cheddar and place it down the center of the tortilla.
• Add about 3 oz of kidney beans.
• Add a quarter of the chopped tomato.
• Add lettuce.
• Add a quarter sliced avocado.
• Pour as much ranch dressing as desired.
• Enjoy your salad in a tortilla!

Steps:

• Sliver 4 cloves of the garlic and use a thin-bladed knife to poke holes all over the pork; insert garlic slivers in holes.
• Combine the peppercorns, oregano, cumin, cinnamon and coriander in a small skillet and turn the heat to medium. Toast, shaking the pan occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove from heat.
• Combine the toasted spices, salt and remaining garlic in the container of a small food processor or blender. Turn on the machine and gradually add the orange and lemon juice until you have a smooth purée. Rub all over the pork; let the pork sit at room temperature for up to 2 hours or in the refrigerator for up to 24 hours.
• At least 2 hours before you plan to eat, turn the oven to 300 degrees or prepare a charcoal or gas grill to cook over low indirect heat. Put the pork in a roasting pan in the oven or directly on the grill rack; if you're grilling, cover the grill. Cook, checking occasionally and basting with the pan juices if you're roasting (add water to bottom of pan if mixture dries out), until pork is brown and very, very tender, at least 2 hours. Shred or slice pork and use hot or at room temperature (pork can be refrigerated for up to 2 days).

Steps:

• Heat the oil in a large nonstick skillet over high heat.
• Add the mushrooms and onion. Cook until tender, about 6 minutes, transfer to a bowl.
• Sprinkle the pork with salt and add to the skillet; sprinkle with cumin seeds.
• Cook over high heat, stirring until the pork is browned, about 3 minutes. Stir in the salsa and mushroom mixture. Cook until heated through, about 2 minutes.
• Transfer to a bowl and wipe the skillet clean with a paper towel.
• Spray the skillet with nonstick spray and set over medium heat.
• Cook tortillas, one at a time, just until golden on the bottom, about 1 ½ minutes. Place the tortillas, toasted side up on a work surface.
• Spread the pork mixture ( about 2/3 cup) over half of each tortilla and sprinkle with one third cheese.
• Fold the unfilled tortilla half over the filling.
• Spray the skillet with the nonstick spray and set over medium heat.
• Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side.