Printable Recipe
Shredded Pork Tacos
Pork Filling:1 3 lb. Boneless pork prime rib roast
8 cloves Garlic, minced
2 teaspoons Ground coriander
2 teaspoons ground cumin
2 teaspoons Dried oregano, crushed
1 teaspoon Onion powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1/2 teaspoon Ground red pepper
1 cup Beef broth
Tacos:
2 cups Shredded Savory Pork
8 Taco shells or eight 6- to 8-inch flour tortillas
3/4 cup salsa (if desired)
2 cups shredded lettuce
1 cup shredded Cheddar cheese
Trim fat from meat.
In a small bowl combine garlic, coriander, cumin, oregano, onion powder, salt, black pepper, and red pepper; rub into the meat.
Place meat in a roasting pan that has a cover; add beef broth. Cover and roast in a 325 degree oven for 2 1/2 to 3 hours or until very tender. (Or put in crock pot--6 to 8 hours on low, 4 to 6 hours on high.)
Remove meat from liquid with a slotted spoon; discard excess fat from cooking liquid. Reserve the rest of the liquid.
When meat is cool enough to handle, shred it.
Stir in 1/4 cup of reserved cooking liquid to use as taco filling. Reheat in a saucepan over medium heat, stirring frequently. Prepare tacos as normal.
You can also freeze the prepared meat and reheat later for an easy freezer meal.
