Shredded Pork Tacos Recipe

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Gallery Shredded Pork Tacos Recipe Summary prep: 30 mins total: 3 hrs 45 mins Servings: 8

Ingredients Ingredient Checklist 1 tablespoon olive oil 1 large onion, chopped 6 cloves garlic, minced 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 2 bay leaves Coarse salt and ground pepper 3 tablespoons tomato paste 1 (3-pound) boneless pork shoulder, cut in half lengthwise 1 can (28 ounces) whole tomatoes in juice 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons) 16 (6-inch) toasted corn tortillas 1 cup crumbled queso fresco, feta, or goat cheese 1 cup fresh cilantro leaves Crunchy Slaw with Radishes, optional

Cook’s Notes Queso fresco is a fresh Mexican cheese now available in many grocery stores. Cook’s Notes To toast tortillas, hold them with tongs and place them directly on the grates of a gas burner, about 30 seconds per side. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds.

Gallery Shredded Pork Tacos

Recipe Summary prep: 30 mins total: 3 hrs 45 mins Servings: 8

Gallery

Shredded Pork Tacos     

Shredded Pork Tacos

Shredded Pork Tacos

Recipe Summary prep: 30 mins total: 3 hrs 45 mins Servings: 8

Recipe Summary

prep: 30 mins total: 3 hrs 45 mins

Servings: 8

prep: 30 mins

total: 3 hrs 45 mins

prep:

30 mins

total:

3 hrs 45 mins

Servings: 8

8

Ingredients

Ingredients

• 1 tablespoon olive oil 1 large onion, chopped 6 cloves garlic, minced 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 2 bay leaves Coarse salt and ground pepper 3 tablespoons tomato paste 1 (3-pound) boneless pork shoulder, cut in half lengthwise 1 can (28 ounces) whole tomatoes in juice 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons) 16 (6-inch) toasted corn tortillas 1 cup crumbled queso fresco, feta, or goat cheese 1 cup fresh cilantro leaves Crunchy Slaw with Radishes, optional

Directions

In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.

Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.

Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes, if desired.

Cook’s Notes Queso fresco is a fresh Mexican cheese now available in many grocery stores.

Cook’s Notes To toast tortillas, hold them with tongs and place them directly on the grates of a gas burner, about 30 seconds per side. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds.

Cook’s Notes

Queso fresco is a fresh Mexican cheese now available in many grocery stores.

To toast tortillas, hold them with tongs and place them directly on the grates of a gas burner, about 30 seconds per side. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds.

Reviews (18)

 Add Rating & Review     66 Ratings   5 star values:        15    4 star values:        16    3 star values:        22    2 star values:        11    1 star values:        2        

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Reviews (18)

Add Rating & Review     66 Ratings   5 star values:        15    4 star values:        16    3 star values:        22    2 star values:        11    1 star values:        2       

Add Rating & Review

66 Ratings 5 star values: 15 4 star values: 16 3 star values: 22 2 star values: 11 1 star values: 2

66 Ratings 5 star values: 15 4 star values: 16 3 star values: 22 2 star values: 11 1 star values: 2

66 Ratings 5 star values: 15 4 star values: 16 3 star values: 22 2 star values: 11 1 star values: 2

• 5 star values: 15 4 star values: 16 3 star values: 22 2 star values: 11 1 star values: 2

  Martha Stewart Member     Rating: Unrated       08/11/2009   Really good, but I think it may have been easier to shred if I had let it cook in the slow cooker all day.  
  
  Martha Stewart Member     Rating: Unrated       05/17/2009   Excellent! Our new favorite. The cilantro and queso fresco bring all of the flavors together at the end. Makes great leftovers, too!  
  
  Martha Stewart Member     Rating: Unrated       05/12/2009   Soooooo goooooood!!! I made the avocado salad and the crunchy slaw. I will def make this again.  
  
  Martha Stewart Member     Rating: Unrated       02/21/2009   Delicious and easy- and I'm really NOT good at cooking things with meat. I forgot to get the Queso fresco, but had some french goat cheese on hand- it was REALLY good with the goat cheese.  
  
  Martha Stewart Member     Rating: Unrated       01/09/2009   Great and easy recipe! Each time I make it, comes out better. I use the crock pot to slowly cook the pork. We like to eat it with tostadas instead of tortillas.  
  
  Martha Stewart Member     Rating: Unrated       12/28/2008   This recipe is wonderful and always a hit. I have made the recipe as is several times over and always to great reviews. I even made this for my husband's birthday dinner last year, his request! You will love this recipe, it is so easy and delicious.  
  
  Martha Stewart Member     Rating: Unrated       10/01/2008   Delicious! We added about 1/4 c. of cider vinegar because we like a vinegary sauce.  
  
  Martha Stewart Member     Rating: Unrated       08/31/2008   Absolutely delicious! Even my pickiest of eaters loved this one, though some preferred a crunchy taco which was easy to accomodate. It is definitely a new family favorite. It was also very easy to make and the fact that you could leave it to cook for a while allowed me to get other things done while my house took on a delicious aroma. We used leftovers the next day on nacho chips as an after school snack.  
  
  Martha Stewart Member     Rating: Unrated       08/02/2008   I'm curious--when you make this in the Crockpot, how long do you cook it?  
  
  Martha Stewart Member     Rating: Unrated       08/01/2008   my husband makes a great pulled pork either in the crock pot or smoked over night, but all he does is pour apple cider vinegar with peppers in it over the pork-VERY simple  
  
  Martha Stewart Member     Rating: Unrated       08/01/2008   I started pork this morning in the crock pot for just the same thing. (great coincidence) My recipe is insanely easy, pork water onion taco seasoning. I often add veggies to sneak them in and then pull the whole thing apart and serve with taco fixings.  
  
  Martha Stewart Member     Rating: Unrated       08/01/2008   I also make this,but I put it all in a crock pot... Cook until it until the meat falls apart.  
  
  Martha Stewart Member     Rating: Unrated       08/01/2008   Very easy. Very tasty. Very fast. Very good thing. Also great as a quesadilla if you heat it folded on top of a grill.  
  
  Martha Stewart Member     Rating: Unrated       07/22/2008   Delicious .Everytime I have to make doubles as it is a hit!  
  
  Martha Stewart Member     Rating: Unrated       06/27/2008   We use a salty cotija cheese and it is extremely good. Kid friendly, doubled makes a nice freezer meal...  
  
  Martha Stewart Member     Rating: Unrated       03/10/2008   SO EASY !! Everyone loved this recipe and wanted a copy to take home. The recipe looks somewhat extensive but most ingredients are already in your pantry. If you are even considering making this recipe than just do it, you will not be disappointed .  
  
  Martha Stewart Member     Rating: Unrated       02/24/2008   I thought that this was pretty easy. I did add cumin, because it's one of my favorite spices. I would definitely make this again-- it's inexpensive. I froze a few portions for a night when I'm too tired to cook.  
  
  Martha Stewart Member     Rating: Unrated       11/14/2007   EXCELLENT! Our favorite way to serve tacos.  
  

  Martha Stewart Member

  Rating: Unrated 08/11/2009

Really good, but I think it may have been easier to shred if I had let it cook in the slow cooker all day.

Rating: Unrated

Rating: Unrated 05/17/2009

Excellent! Our new favorite. The cilantro and queso fresco bring all of the flavors together at the end. Makes great leftovers, too!

Rating: Unrated 05/12/2009

Soooooo goooooood!!! I made the avocado salad and the crunchy slaw. I will def make this again.

Rating: Unrated 02/21/2009

Delicious and easy- and I’m really NOT good at cooking things with meat. I forgot to get the Queso fresco, but had some french goat cheese on hand- it was REALLY good with the goat cheese.

Rating: Unrated 01/09/2009

Great and easy recipe! Each time I make it, comes out better. I use the crock pot to slowly cook the pork. We like to eat it with tostadas instead of tortillas.

Rating: Unrated 12/28/2008

This recipe is wonderful and always a hit. I have made the recipe as is several times over and always to great reviews. I even made this for my husband’s birthday dinner last year, his request! You will love this recipe, it is so easy and delicious.

Rating: Unrated 10/01/2008

Delicious! We added about 1/4 c. of cider vinegar because we like a vinegary sauce.

Rating: Unrated 08/31/2008

Absolutely delicious! Even my pickiest of eaters loved this one, though some preferred a crunchy taco which was easy to accomodate. It is definitely a new family favorite. It was also very easy to make and the fact that you could leave it to cook for a while allowed me to get other things done while my house took on a delicious aroma. We used leftovers the next day on nacho chips as an after school snack.

Rating: Unrated 08/02/2008

I’m curious–when you make this in the Crockpot, how long do you cook it?

Rating: Unrated 08/01/2008

my husband makes a great pulled pork either in the crock pot or smoked over night, but all he does is pour apple cider vinegar with peppers in it over the pork-VERY simple

I started pork this morning in the crock pot for just the same thing. (great coincidence) My recipe is insanely easy, pork water onion taco seasoning. I often add veggies to sneak them in and then pull the whole thing apart and serve with taco fixings.

I also make this,but I put it all in a crock pot… Cook until it until the meat falls apart.

Very easy. Very tasty. Very fast. Very good thing. Also great as a quesadilla if you heat it folded on top of a grill.

Rating: Unrated 07/22/2008

Delicious .Everytime I have to make doubles as it is a hit!

Rating: Unrated 06/27/2008

We use a salty cotija cheese and it is extremely good. Kid friendly, doubled makes a nice freezer meal…

Rating: Unrated 03/10/2008

SO EASY !! Everyone loved this recipe and wanted a copy to take home. The recipe looks somewhat extensive but most ingredients are already in your pantry. If you are even considering making this recipe than just do it, you will not be disappointed .

Rating: Unrated 02/24/2008

I thought that this was pretty easy. I did add cumin, because it’s one of my favorite spices. I would definitely make this again– it’s inexpensive. I froze a few portions for a night when I’m too tired to cook.

Rating: Unrated 11/14/2007

EXCELLENT! Our favorite way to serve tacos.

All Reviews for Shredded Pork Tacos

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shredded Pork Tacos

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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