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Shredded Pork Tacos |
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Serves: 12 Print this RecipePrep Time: 15 minutes (ready in 2 hours) - Yield: 12 tacos 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 0 ancho chili, cut into pieces 1/2 teaspoon salt 1/4 teaspoon pepper Water TACOS 12 crisp corn taco shells 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. TIP:*At this point, pork can be refrigerated for up to 24 hours or wrapped and frozen for up to 1 month. Nutrition Information Per Serving: Serving Size: 1 Taco * Calories: 260 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 6 g 30% * Cholesterol: 50 mg 17% * Sodium: 290 mg 12% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 3 g 12% * Sugars: 3 g * Protein: 17 g * Vitamin A: 45% * Vitamin C: 20% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 Medium-Fat Meat, 1/2 Fat or 1 Carbohydrate, 2 Medium-Fat Meat, 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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