Pulled Pork Tacos

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Prep time: About 15 minutes
Cooking time: About 1 1/2 hour

Makes: 2 servings

Ingredients

• 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)

Directions -

1. Boil 1 quart water. Add meat and 1/2 of the sliced onion. Simmer 1 hour.
2. Let the meat cool in the broth 15 minutes in the uncovered pan.
3. Lift out the pieces of meat, strain and reserve the broth. Discard the onions.
4. Finely shred the meat on a cutting board using two forks to pull it apart.
5. Heat 1 T. oil in a large pan. Chop remainder of yellow onions. Saute onions and garlic in the oil 5 minutes.
6. Add shredded pork, 2 chopped green onions, peppers and diced tomatoes. Cook 5 minutes. Mash any big pieces of tomato.
7. Stir in 1 cup of the reserved broth and simmer, with stirring, until the liquid is gone (about 10 minutes).
8. Separate the chopped romano tomato, remaining green onions, cheese and lettuce each into 4 portions.
9. When the meat filling is nearly ready, sprinkle water on 4 tortillas and place in a low oven to warm (about 5 minutes).
10. Put 1/4 of meat filling on each tortilla, top with a portion cheese, tomatoes, green onions, and lettuce.
11. 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.

 

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