Pulled Pork Taco Recipes

Steps:

• In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.

Steps:

• Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
• To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
• Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

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.