Shredded Pork Tacos
- Number of Servings: 12
Ingredients
•SHREDDED PORK•1 1/2 pounds boneless pork roast•1 cup chopped onions•1 (16-ounce) can whole tomatoes, undrained, cut up•2 to 3 jalapeno chiles, seeded, chopped•1 ancho chili, cut into pieces•1/2 teaspoon salt•1/4 teaspoon pepper•Water•TACOS•12 soft taco shells (or homemade)•1 cup shredded lettuce•4 ounces (1 cup) shredded cheddar cheese•1/2 cup chopped seeded tomatoes•1/2 cup sour cream•1 avocado, peeled, chopped
1. In large saucepan, combine all shredded pork ingredients with enough water to cover pork. Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally. Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
*Toast the tortillas in the oven by softening them first, then folding them gently over little balls of tin-foil. Bake in the oven @ 350 until crisp.
Number of Servings: 12
Recipe submitted by SparkPeople user BUDGETMOM.
2. Remove pork from liquid; reserve liquid. Strain cooked vegetables from cooking liquid; reserve vegetables and liquid. Cool pork for 15 minutes or until easy to handle. To shred pork, using 2 forks, pull pork apart along the grain of the meat.
3. In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
4. To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
*Toast the tortillas in the oven by softening them first, then folding them gently over little balls of tin-foil. Bake in the oven @ 350 until crisp.
Number of Servings: 12
Recipe submitted by SparkPeople user BUDGETMOM.
Nutritional Info Amount Per Serving
- Calories: 395.3
- Total Fat: 21.3 g
- Cholesterol: 59.2 mg
- Sodium: 653.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.9 g
- Protein: 21.0 g
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