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!
Add the oil to a large pot and heat over medium high heat. Sprinkle the salt and pepper all over the pork roast.
Brown the pork roast on all sides. Transfer the roast to a slow cooker.
Add the cumin, onion, bay leaves, oregano, lime juice, chicken broth orange juice and chili powder to the slow cooker.
Cover and cook on High for 4 hours or Low for 8 hours.
Remove the onion and bay leaves from the crock pot. Shred the pork with two forks.
Warm the flour tortillas and divide the pork between the tortillas. Top with pico de gallo and cotija cheese, then serve. Enjoy!
- Calories: 820.71kcal
- Fat: 40.00g
- Saturated Fat: 12.62g
- Trans Fat: 0.02g
- Monounsaturated Fat: 18.17g
- Polyunsaturated Fat: 5.60g
- Carbohydrates: 57.99g
- Fiber: 3.19g
- Sugar: 7.76g
- Protein: 55.37g
- Cholesterol: 151.28mg
- Sodium: 1243.61mg
- Calcium: 276.93mg
- Potassium: 1056.77mg
- Iron: 5.65mg
- Vitamin A: 38.76µg
- Vitamin C: 10.82mg
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A wonderful recipe for an afternoon party! These delectable tacos of juicy tender pork butt along with corn and black bean salsa is a party on its own!
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