Pulled Pork Tacos
Prep time: About 15 minutes
Cooking time: About 1 1/2 hour
Makes: 2 servings
- 8 oz. lean pork loin
- 1/2 medium yellow onion, sliced
- 4 green onions, chopped
- 1 T. mild olive oil
- 1 clove garlic, minced
- 8 oz. canned diced tomatoes
- 1 t. chopped jalapeños (canned or bottled is OK)
- 4 big leaves of romaine lettuce
- 2 oz. grated swiss cheese (or cheddar)
- 1 romano tomato, chopped
- 4 flour tortillas (taco size, about 8 inch)
- Boil 1 quart water. Add meat and 1/2 of the sliced onion. Simmer 1 hour.
- Let the meat cool in the broth 15 minutes in the uncovered pan.
- Lift out the pieces of meat, strain and reserve the broth. Discard the onions.
- Finely shred the meat on a cutting board using two forks to pull it apart.
- Heat 1 T. oil in a large pan. Chop remainder of yellow onions. Saute onions and garlic in the oil 5 minutes.
- Add shredded pork, 2 chopped green onions, peppers and diced tomatoes. Cook 5 minutes. Mash any big pieces of tomato.
- Stir in 1 cup of the reserved broth and simmer, with stirring, until the liquid is gone (about 10 minutes).
- Separate the chopped romano tomato, remaining green onions, cheese and lettuce each into 4 portions.
- When the meat filling is nearly ready, sprinkle water on 4 tortillas and place in a low oven to warm (about 5 minutes).
- Put 1/4 of meat filling on each tortilla, top with a portion cheese, tomatoes, green onions, and lettuce.
- Fold into tacos. We like ours topped with green taco sauce.
Modified from a recipe in "Authentic Mexican Cooking" by Rick and Deann Bayless, 1987.
Up a Level Return to Home Page