Mexican Food Recipes
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Oven Roasted Shredded Pork Tacos
There are few limits on what you can fold up into a taco, other than your imagination and of course, edibility. Basically any meats, vegetables, and cheeses you like can get the taco treatment and end up tasting wonderful once it is inside of a warm corn tortilla. You have a world of possibilities, but of course, some fillings are more popular than others, one of the most popular being roast pork.
This recipe takes a little time to make, but not a lot of work; most of the time involved in making this roast pork tacos recipe is simply waiting while the pork roast is in the oven. Even if you are not the world's best cook, you can make this recipe turn out wonderfully, all with only a small amount of time spent in the kitchen.
The flavor of slow roasted pork roast combined with green chilies and spices and folded together in a corn tortilla with salsa, onion, and cilantro is nothing short of heavenly and if you have never had roasted pork tacos before, you are in for a treat with this recipe.
Roast Pork Tacos
Ingredients -
2 pounds pork shoulder roast
12 corn tortillas
1 medium white onion, diced
1 small bunch cilantro, chopped
2 (4 ounce) cans diced green chilies, drained
1 tsp oregano
1 teaspoon taco seasoning
2 teaspoons minced garlic
Salt and black pepper, to taste
Salsa, lime wedges and diced jalapeno, for serving
Preparation:
Preheat oven to 325.
Mix together the green chilies, oregano, garlic and some salt and black pepper and rub into the roast, then place on a baking sheet and cover with aluminum foil. Roast in the oven for 3 ½ hours or until the meat begins to fall apart.
Shred the meat with a fork and serve on warmed corn tortillas with diced onion, chopped cilantro, and salsa. Serve with diced jalapeno and lime wedges and enjoy while the roast pork is hot.
(Serves 4)
Photo Description:
The only hard thing about this roast pork tacos recipe is being patient while the pork cooks slowly in the oven. It can be hard to wait, but it is a necessary step, since the meat needs a long time in the oven to reach the falling apart consistency which makes it easy to shred and pile on to corn tortillas. It is well worth the wait though, as anyone who has made roast pork tacos at home will be happy to tell you. The next time you're looking at a pork roast at the grocery store or in your refrigerator, think of this recipe - it's a different way to prepare this popular ingredient and one which you'll return to time and time again.
