How To Make Pork Tacos
This recipe for pork tacos calls for shredded pork that’s slow-cooked to tender perfection, then served with tangy pico de gallo in a soft tortilla bun!
Ingredients
- 4lbspork roast,such as pork butt
- 2tspvegetable oil
- 1½tspsalt
- ¾tsppepper
- 1tspground cumin
- 1onion,peeled and quartered
- 2bay leaves
- 1tspdried oregano
- 2tbsplime juice,fresh
- 1cupchicken broth
- â…“cuporange juice
- 1tbspchili powder
- 16flour tortillas
- 1½cupspico de gallo
- ½cupcotija cheese,finely grated
Instructions
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Add the oil to a large pot and heat over medium high heat. Sprinkle the salt and pepper all over the pork roast.
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Brown the pork roast on all sides. Transfer the roast to a slow cooker.
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Add the cumin, onion, bay leaves, oregano, lime juice, chicken broth orange juice and chili powder to the slow cooker.
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Cover and cook on High for 4 hours or Low for 8 hours.
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Remove the onion and bay leaves from the crock pot. Shred the pork with two forks.
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Warm the flour tortillas and divide the pork between the tortillas. Top with pico de gallo and cotija cheese, then serve. Enjoy!
Nutrition
- Calories:Â 820.71kcal
- Fat:Â 40.00g
- Saturated Fat:Â 12.62g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 18.17g
- Polyunsaturated Fat:Â 5.60g
- Carbohydrates:Â 57.99g
- Fiber:Â 3.19g
- Sugar:Â 7.76g
- Protein:Â 55.37g
- Cholesterol:Â 151.28mg
- Sodium:Â 1243.61mg
- Calcium:Â 276.93mg
- Potassium:Â 1056.77mg
- Iron:Â 5.65mg
- Vitamin A: 38.76µg
- Vitamin C:Â 10.82mg
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