I started making it in November of 2004 and have made it quite often since. It lasts for a good two days or more depending on how big your roast was and your family.
Shredded Pork Tacos
1 pork roast
1 pack white corn tortilla
1 can green mexican salso (we use the mild or medium)
1 bunch of fresh cilantro (chopped)
1 medium onion (chopped)
Cook the roast in crock pot or oven over night on low. In the oven I usually have the temperature at 275 degrees. Remove and let cool. Shred pork, rmoving all fat and bone if any.
Add green salsa.
Lightly fry or microwave tortillas. We prefer to fry them. If frying be sure to blot oil from tortillas.
Mix cilantro and onion together.
Warm the pork. Drain off excess liquid. Serve on tortillas with cilantro I onion.
We also like to sprinkle a little hotsauce on them as well.
( We usually eat them how I described but you can add lettuce, tomato, cheese, sour cream or salsa, etc.)
You are gonna love these!
7 comments:
Salina,
yum, yum. I am going to try these. I just happen to have a nice pork roast in the fridge. We usually BBQ on the grill, but the weather is pretty rainy and windy. I'm ready for a new recipe too. Thanks. I'll give it a try!
Love, DArlene
You will love them, I guarantee it! :)
Yummy! wish i could transform it from the page onto my table now!:)i'll have to try it sometime!
Oh and you should! You'll be happy you did.:)
Salina,
I made the Shredded Pork TAcos. Mmmmmmmmmmm they were good and Chris loved them. He said there were as good as "candy." And, he likes candy a lot. Thanks. I think I'll try the chicken casserole next. Don't delete it yet.
Love, Darlene
Cool, Darlene. So glad you liked them. I don't delete these so don't worry. You will find them in the category section on my sidebar.
For example, you would find the Chicken Enchillada Caserole under "Casserole." :)
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