PULLED PORK TACOS
Provided by Giada De Laurentiis
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 20
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 TACO FILLING
This amalgamation of recipes produces a very mild shredded pork taco filling: tasty, but not as intensely Mexican as one might prefer. I suggest using this as a basis and adapting to suit with the addition of various peppers, sauces, spices, etc. The true beauty of this recipe is that it can be made in a pressure cooker in about an hour. Serve in corn or flour tortillas.
Provided by AKrause
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 2.5 g, Cholesterol 104.3 mg, Fat 25.5 g, Fiber 0.9 g, Protein 29.3 g, SaturatedFat 9.3 g, Sodium 606.7 mg, Sugar 0.6 g
EASY MEXICAN PORK BURRITOS
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.
Provided by Carolyn Craft Kirkman
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g
SHREDDED PORK TACOS
These slow-cooked pork tacos are bound to be a Sunday-night favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h45m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 464 g, Fat 20 g, Fiber 4 g, Protein 40 g
SHREDDED PORK TACOS
Marcela Valladolid stews pork shoulder with citrus, pineapple and achiote paste-a seasoning blend from the Yucatan region of Mexico-for a vibrant, bright braise that's perfect for tacos. If you can't find achiote paste in your grocery store, check in Mexican grocery stores or online.
Provided by Marcela Valladolid
Time 6h50m
Yield 10 servings
Number Of Ingredients 23
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.
SIZZLING PORK TACOS
Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. Tomatillo salsa and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you've got an incredible dinner for about an hour's work. Go to.
Provided by David Tanis
Categories easy, lunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
- Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
- Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
- To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 27 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 287 milligrams, Sugar 0 grams
More about "shredded pork taco filling recipes"
10 PORK TACO RECIPES
From allrecipes.com
- Cowboy Tacos. View Recipe. This seemingly strange combination might just be a new favorite in your taco rotation. Pork stew meat, taco seasoning, salsa, chili beans, apricot preserves, and olives are served in hard taco shells.
- Easy Chorizo Street Tacos. View Recipe. Chorizo is hot right now — no pun intended. This spicy pork sausage is a common filling in street-style tacos, like these five-ingredient tacos.
- Grilled Pork Tacos al Pastor. View Recipe. "Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District," says Chef John.
- Zesty Carnitas Tacos. View Recipe. The slow cooker is used to achieve a tender, shredded pork shoulder filling for these tacos. They get a little extra zing thanks to the fresh lime crema.
- Instant Pot Tacos al Pastor. View Recipe. "While traditional al pastor meat is cooked on a spit, this flavorful variation is made using your Instant Pot® or multi-cooker pressure cooker after marinating," says recipe creator and Allrecipes Allstar fabeveryday.
- Chorizo Breakfast Tacos with Potato Hash and Eggs. View Recipe. Who says you can't have tacos for breakfast? "Chorizo breakfast tacos with potato hash and eggs are ridiculously flavorful, quick, and easy," says recipe creator Culinary Envy.
- Poblano and Ground Pork Tacos. View Recipe. Kiwi salsa and lime crema bring bright and fresh flavor to these ground pork and poblano tacos. Reviewer Amy Reviews suggests substituting mango for the kiwi when you want to change things up.
- Tacos al Pastor. View Recipe. This is a classic take on tacos al pastor (minus the spit). Marinated pork loin is cooked with fresh pineapple and served up on corn tortillas with onions, cilantro, and lime wedges.
- "Plastered" Pork Tacos with Apple-Jalapeno Salsa. View Recipe. "I was in the mood for some pork tacos, but I was looking for a bit of a change of pace from the normal carnitas-style I would usually make, which led to this wild and crazy experiment," says Chef John.
- Authentic Tacos al Pastor. View Recipe. In this version of tacos al pastor, marinated pork is cooked over a grill pan and served with grilled pineapple, chopped onion, and cilantro.
CRAVE-WORTHY GROUND PORK TACOS - INSPIRED TASTE
From inspiredtaste.net
5/5 (6)Calories 264 per servingCategory Dinner
LEFTOVER PULLED PORK TACOS - FAMILY SPICE
From familyspice.com
SLOW COOKER MEXICAN PULLED PORK TACOS RECIPE - SIMPLY …
From simplyrecipes.com
MEXICAN PULLED PORK TACO FILLING | FRONTIER COOP
From frontiercoop.com
QUICK AND EASY PORK TACOS WITH CORN SALSA
From carlsbadcravings.com
PULLED PORK TACOS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
INSTANT POT PULLED PORK - IMMACULATE BITES
From africanbites.com
20+ BEST QUESADILLA RECIPES (TONS OF DELICIOUS FILLING OPTIONS!)
From savoryexperiments.com
8 DELICIOUS TACO FILLINGS IDEAS TO ROCK TACO NIGHT! - GOOD CHEAP …
From goodcheapeats.com
SHREDDED PORK TACO FILLING RECIPE | RECIPES.NET
From recipes.net
PULLED PORK ENCHILADAS (PORK CARNITAS) | RECIPETIN EATS
From recipetineats.com
TACO BOWL RECIPE RECIPE - YELLOW BLISS ROAD
From yellowblissroad.com
CARNITAS {MEXICAN PULLED PORK} – WELLPLATED.COM
From wellplated.com
QUICK TACO SOUP WITH PULLED PORK | RECIPETIN EATS
From recipetineats.com
TACO RICE SKILLET RECIPE WITHOUT TOMATOES - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CARNITAS (MEXICAN SLOW COOKER PULLED PORK) | RECIPETIN EATS
From recipetineats.com
MAKE PULLED PORK WONTON TACOS FOR YOUR NEXT GATHERING – AN …
From legendaryspicemn.com
HOW TO MAKE AUTHENTIC MEXICAN CHICKEN TACOS – MEXICALI BLUE
From mexicali-blue.com
PULLED PORK TACOS | SLOW-COOKER CARNITAS - THE ANTHONY KITCHEN
From theanthonykitchen.com
HAMBURGER TACO RICE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PORK CARNITAS TACOS | SHREDDED PORK TACO RECIPE | BARBARA BAKES
From barbarabakes.com
You'll also love