Shredded Pork Tacos

Makes 12 servings

  • 1 1/2 pounds boneless pork roast
  • 1 cup chopped onions
  • 1 (16-ounce) can whole tomatoes, undrained, cut up
  • 2 to 3 jalapeno chilies, seeded, chopped
  • 1 ancho chili, cut into pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Water
  • 12 crisp corn taco shells
  • 1 cup shredded lettuce
  • 4 ounces (1 cup) shredded cheddar cheese
  • 1/2 cup chopped seeded tomatoes
  • 1/2 cup sour cream
  • 1 avocado, peeled, chopped

1. In large saucepan, combine all shredded pork ingredients 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.

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.

TIP:*At this point, pork can be refrigerated for up to 24 hours or wrapped and frozen for up to 1 month.

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