DR NICK'S PORK SOFT TACOS
A 'pulled pork' recipe I came up with, inspired by my local El Salvadorian restaurant. Great for those who aren't fans of sweet BBQ sauce-based versions (like me!). Try it with Recipe #17126.
Provided by Dr Nick
Categories Lunch/Snacks
Time 6h30m
Yield 12-24 small tacos
Number Of Ingredients 15
Steps:
- Wash your hands!
- Trim excess fat from roast.
- Combine the dry ingredients in a bowl and rub over the entire surface of the pork.
- Place pork in a slow cooker. Add water until roast is approximately half submerged. Add vinegar and remaining dry ingredients to the water and stir.
- Place slow cooker on low and leave for 6-8 hours, turning occasionally if you can.
- Remove roast from slow cooker. At this stage it's easy to remove any membrane that may be attached to the surface. Shred the pork using two forks and transfer to a large frying pan.
- Add about half the liquid to the pan and simmer gently until most of the liquid has reduced. You want the meat to be moist but not swimming.
- Serve in pre-warmed corn tortillas. I add chopped tomato and spanish onion with just a few drops of hot sauce.
- Enjoy!
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
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