Shredded Pork Tacos

Shredded Pork Tacos

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Shredded Pork Tacos calories by ingredient
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Delicious pork roast is stuffed inside crispy taco shells for an unbelievable dinner! Serve with all the fixin's and my recipe for taco rice, yum! Delicious pork roast is stuffed inside crispy taco shells for an unbelievable dinner! Serve with all the fixin's and my recipe for taco rice, yum!
Number of Servings: 12


    •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
    •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.

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Member Ratings For This Recipe

  • Good
    Good - 8/31/18

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  • Very Good
    tasty - 6/7/18

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  • Incredible!
    fabulous! I use a can of roasted tomatoes as well as a can of Ortega chopped green chilies. YUM!! - 6/15/10

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  • Incredible!
    Made this and found it to be very easy and quite good. Everyone, including thein picky eaters in our family(kids)went back for seconds! - 6/12/10

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  • Incredible!
    These were really great. I used a can of fire-roasted tomatoes and added a little cumin for extra flavor. A great way to use up leftover pork loin roast. I served these with "The BEST homemade whole wheat tortillas" submitted by GABESMOMMA. Delicious! - 4/23/10

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