Shredded Pork Tacos Recipe

Name: Shredded Pork Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Meat; 2 lbs boneless pork blade roast, trimmed of fat; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 large onions, quartered; 3 fresh jalapenos, chopped (optional); 8 cloves garlic, minced; For the Tacos; 8 corn taco shells or 8 flour tortillas; 1/2 cup taco sauce or 1/2 cup salsa (your favorite); 2 cups shredded lettuce; 1/2 - 1 cup shredded monterey jack cheese; 1/4 cup sliced pitted black olives; 2 ripe avocados, peeled,pitted,and sliced

Servings: persons

For the Meat
2 lbs boneless pork blade roast, trimmed of fat
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 large onions, quartered
3 fresh jalapenos, chopped (optional)
8 cloves garlic, minced
For the Tacos
8 corn taco shells or 8 flour tortillas
1/2 cup taco sauce or 1/2 cup salsa (your favorite)
2 cups shredded lettuce
1/2 - 1 cup shredded monterey jack cheese
1/4 cup sliced pitted black olives
2 ripe avocados, peeled,pitted,and sliced

1
Season and rub meat with salt, pepper, coriander, cumin, and oregano.
2
Place roast in a large saucepan and add water about halfway up the meat.
3
Add onions, peppers, and garlic to pan and bring to a boil.
4
Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
5
Carefully remove meat from liquid and place on a cutting board with adequate drainage.
6
Allow to cool until you can handle it, then shred the meat with 2 forks.
7
Set the meat aside and keep warm.
8
Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
9
Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
10
Serve at once.

1375

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Meat, 2 lbs boneless pork blade roast, trimmed of fat, 2 teaspoons ground coriander, 2 teaspoons ground cumin, and more.

Yes, Shredded Pork Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shredded Pork Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions