Smoky Shredded Pork Tacos

Smoky Shredded Pork Tacos
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 493.1
  • Total Fat: 16.8 g
  • Cholesterol: 92.3 mg
  • Sodium: 312.4 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 5.9 g
  • Protein: 40.2 g

View full nutritional breakdown of Smoky Shredded Pork Tacos calories by ingredient
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From Cooking Light Magazine From Cooking Light Magazine
Number of Servings: 4


    4 teaspoons olive oil, divided
    1/3 cup minced onion
    1 tablespoon chopped fresh garlic
    2 tablespoons tomato paste
    1 tablespoon brown sugar
    1 teaspoon ground cumin
    1/2 teaspoon ground cinnamon
    1/2 teaspoon chipotle chile powder
    1-1/2 cups unsalted chicken stock
    1 cup plus 2 tablespoons orange juice, divided
    1 (1-pound) pork tenderloin, trimmed
    and cut into 2-inch pieces
    1 teaspoon honey
    1/4 teaspoon kosher salt
    1/8 teaspoon freshly ground black pepper
    1 cup shredded carrot
    1 cup thinly sliced peeled jicama
    1/4 cup chopped cilantro
    8 (6-inch) corn tortillas, warmed
    4 lime wedges


Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Stir in tomato paste and next 4 ingredients (through chile powder); cook 2 minutes. Add stock and 1 cup orange juice; bring to a boil. Add pork to pan; cover, reduce heat, and simmer 20 minutes. Place pork on a cutting board. Bring orange juice mixture to a boil; cook 23 minutes or until reduced to 1 cup. Shred pork with 2 forks. Return pork to pan; toss.

Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.

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