PULLED PORK SOFT TACOS
Put your own spin on delicious and top these quick and easy tacos with incredibly tender pulled pork. Courtesy of the National Pork Board
Provided by National Pork Board
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 311.2, Fat 10.2, SaturatedFat 3.2, Cholesterol 79.3, Sodium 336.1, Carbohydrate 25.2, Fiber 4.2, Sugar 2.5, Protein 29.7
PULLED PORK TACOS
I had some leftover pork that I had cooked in the crockpot, and I didn't want to make the usual BBQ type meal. So,this recipe was created. For the taco seasoning I used Recipe#199955. Top with your favorite taco toppings and enjoy. :) Sumbitted to " ZAAR " on March 1st.2010.
Provided by Chef shapeweaver
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together first three ingredients.
- Place in medium size skillet over medium heat.
- Stir occasionally until heated through.
- Divide mixture evenly between the shells, and top with your favorite toppings.
Nutrition Facts : Calories 364.8, Fat 17, SaturatedFat 4.7, Cholesterol 97.5, Sodium 165.1, Carbohydrate 16.6, Fiber 2, Sugar 0.1, Protein 35.1
MEXICAN PULLED PORK TACOS
Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share
Provided by Justine Pattison
Categories Dinner, Lunch, Main course, Supper
Time 5h30m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
PULLED PORK TACOS WITH PINEAPPLE SALSA
Put the pork for these pulled pork tacos in the slow cooker in the morning, and you'll have a family feast for dinner. Serve with cabbage, avocado and salsa
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 6h20m
Yield Serves 6 (or 4 adults and 4 children)
Number Of Ingredients 21
Steps:
- Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
- Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
- Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.
Nutrition Facts : Calories 537 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
PAT'S PULLED PORK TACOS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 325 degrees F.
- Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.
- Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
- Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw.
- Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
- Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.
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.
PULLED-PORK TACOS
Use the tender meat from our Easy Pork Shoulder for these tasty tacos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 429 g, Fat 22 g, Fiber 3 g, Protein 29 g
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PULLED PORK TACOS RECIPE - BBC FOOD
From bbc.co.uk
- Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight.
- When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it’s well sealed.
- Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl.
PULLED PORK TACOS | SLOW-COOKER CARNITAS - THE ANTHONY KITCHEN
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- Trim away any excess fat from the pork butt. Pat the pork butt dry with a paper towel and make the rub.
- Add all of the dried spices to a small mixing bowl and stir to combine. Rub the pork butt with about 2/3's of the rub.
- Add the orange juice and lime juice to the slow cooker, along with the remaining spice mix. Place the pork butt in the slow cooker and cover.
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- In a small bowl, whisk together sour cream and hot sauce. Use as much heat as you can handle!
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- Whisk together the paprika, kosher salt, black pepper, garlic powder, chili powder, and cayenne. Massage the spice rub into the pork butt, coating on all sides. Allow to rest for thirty minutes or as long as overnight.
- In a large Dutch oven, whisk the beer, cider vinegar, and liquid smoke until combined. Nestle the rubbed pork into the Dutch oven and bring the mixture to a boil. Cover the pot and transfer to the oven. Cook for approximately 3 to 3 1/2 hours, basting occasionally, until the pork easily falls apart.
BEST PORK CARNITAS TACOS (MEXICAN PULLED PORK TACOS) - …
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- Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
- Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.
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From theonlinegrill.com
- Find the seam in the butt, found on the other side to the fat cap. Divide and cut the butt into two pieces. This will help us marinate and season the butt more efficiently. Trim off any more excess fat or tissue on the two sections.
- Cover the two pieces in kosher salt, evenly covering all sides. Leave in your refrigerator overnight to dry brine.
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- Prepare pulled pork according the link in this recipe, Slow Cooker Recipe. Or purchase pulled pork from your favorite BBQ joint.
- Whisk together the sauce ingredients - BBQ sauce, chipotle adobo sauce, mayonnaise and 1/2 tablespoon of lime juice.
- Cook the corn on the cob. Rinse it under cold water and cut it off the cob. Mix in the chopped red onion, cilantro, remaining lime juice and salt.
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- If the meat has become too dry (a common problem if the meat has been previously frozen), add a little water or barbecue sauce (or vinegar, if you like a tangier flavor) to the pan for moisture.
- If you haven't already gotten your chopping and dicing out of the way, it's a great way to pass the time while you're waiting for your meat to warm up.
LEFTOVER SMOKED PULLED PORK TACOS - VINDULGE
From vindulge.com
- Warm up your leftover pulled pork in a skillet. If it's dried out add some bbq sauce or apple cider vinegar to help re-hydrate (about 1 tablespoon at a time).
- Load the tortilla with some re-heated leftover pulled pork and other desired toppings. Squeeze some fresh lime over the top. Enjoy!
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From realsimple.com
- In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
- Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
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- Heat a couple tablespoons of oil in pan over a medium/ high heat and then add your leftover pulled pork.
- Once the pork has heated through, turn the heat off and a good slug of BBQ sauce along with a few tablespoons of water. The residual heat in the pan will loosen and coat the pork with the sauce.
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