Best 8 Shredded Pork Taco Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are also a great way to use up leftover meat. If you have some shredded pork on hand, you can easily turn it into a tasty taco filling. There are many different recipes for shredded pork taco filling, so you can find one that suits your taste. Some recipes call for slow-cooking the pork in a crock pot, while others call for searing it in a skillet. You can also add a variety of seasonings and toppings to your taco filling, such as chili powder, cumin, garlic, onions, and salsa. Once you have made your taco filling, you can serve it on tortillas with your favorite toppings, such as cheese, lettuce, tomatoes, and sour cream.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED PORK TACO FILLING



Shredded Pork Taco Filling image

This amalgamation of recipes produces a very mild shredded pork taco filling: tasty, but not as intensely Mexican as one might prefer. I suggest using this as a basis and adapting to suit with the addition of various peppers, sauces, spices, etc. The true beauty of this recipe is that it can be made in a pressure cooker in about an hour. Serve in corn or flour tortillas.

Provided by AKrause

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 9

½ teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
1 (3 1/2) pound pork shoulder roast
4 cups beef broth
2 bay leaves
½ large white onion, cut into large chunks

Steps:

  • Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
  • Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
  • Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 2.5 g, Cholesterol 104.3 mg, Fat 25.5 g, Fiber 0.9 g, Protein 29.3 g, SaturatedFat 9.3 g, Sodium 606.7 mg, Sugar 0.6 g

SHREDDED PORK TACOS



Shredded Pork Tacos image

For best results marinade for a couple of hours before putting it in the crock pot. I suggest serving this with peach salsa or another type of fruit salsa. My husband likes to substitute beer for the water.

Provided by Queen Dana

Categories     Mexican

Time 3h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork loin
3 garlic cloves, minced
1 1/2 teaspoons cumin
1 teaspoon oregano
1/2 cup onion, minced
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 1/2 tablespoons chipotle chiles in adobo, puree
1/4 cup fresh cilantro, chopped
1 dash salt
2 tablespoons water

Steps:

  • Put all the ingredients, in no specific order, in the crock pot and cook on low for about 3 hours or until done.
  • Once the pork is cooked all the way through shred and serve on warm tortillas with your choice of toppings.

PULLED PORK TACOS



Pulled Pork Tacos image

Provided by Giada De Laurentiis

Categories     main-dish

Time 8h45m

Yield 6 servings

Number Of Ingredients 20

2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon dried oregano
2 pounds pork shoulder roast
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, smashed
1 chipotle in adobo plus 1 teaspoon adobo sauce
1/2 cup beer, such as Modelo Especial
1/2 teaspoon grated orange zest (1/2 orange)
12 flour tortillas
8 radishes, thinly sliced
1 small head savoy cabbage, thinly sliced
1/2 cup cilantro leaves, roughly chopped
1/2 cup sour cream
1 cup crumbled feta cheese
1 avocado, diced
3 Roma tomatoes, chopped
3 limes, cut into wedges

Steps:

  • For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
  • Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
  • When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

SHREDDED PORK TACOS



Shredded Pork Tacos image

Marcela Valladolid stews pork shoulder with citrus, pineapple and achiote paste-a seasoning blend from the Yucatan region of Mexico-for a vibrant, bright braise that's perfect for tacos. If you can't find achiote paste in your grocery store, check in Mexican grocery stores or online.

Provided by Marcela Valladolid

Time 6h50m

Yield 10 servings

Number Of Ingredients 23

2 tablespoons vegetable oil
1 white onion, chopped
4 cloves garlic, chopped
2 tablespoons achiote paste
1 1/2 cups freshly squeezed orange juice, skins reserved (from 6 oranges)
1/3 cup pineapple juice
2 1/2 pounds pork butt, cut into 3-inch cubes
Salt and freshly ground black pepper
2 bay leaves
24 warmed corn tortillas
5 habanero chiles, stemmed, seeded and finely chopped
2 limes, juiced
1 tablespoon olive oil
1 teaspoon crumbled dried oregano
1/2 teaspoon salt
2/3 cup freshly squeezed lime juice (about 5 limes)
1/4 cup olive oil
1 tablespoon crumbled dried oregano
1 teaspoon salt
1 red onion, quartered and cut in 1-inch strips
1 red onion, quartered and cut in 1-inch strips
Shredded red cabbage
Mexican crema

Steps:

  • For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
  • Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
  • Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
  • For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
  • For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
  • Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.

SHREDDED PORK TACOS



Shredded Pork Tacos image

I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (3/4 pound), cut into 1-inch pieces
1 teaspoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 to 4 flour tortillas (7 inches), warmed
Shredded lettuce and chopped tomato, optional

Steps:

  • In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender., Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.

Nutrition Facts : Calories 429 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1668mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.

SHREDDED PORK TACOS



Shredded Pork Tacos image

Make and share this Shredded Pork Tacos recipe from Food.com.

Provided by harrib109

Categories     One Dish Meal

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 18

3 lbs boneless pork prime rib roast (unseasoned)
8 garlic cloves, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
16 ounces sour cream
1 garlic clove, minced
2 tablespoons red onions, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon salt
2 tablespoons fresh cilantro, chopped
2 tablespoons lime juice

Steps:

  • Pork:.
  • 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 and place in a roasting pan with cover. Roast at 325 for 2.5-3 hours or until very tender. (I haven't tried it yet, but I'd wager you could cook it in a crock pot too).
  • Remove meat from liquid and shred the pork using 2 forks. Stir in 1/4c of liquid if desired.
  • Sour Cream Sauce:.
  • Whisk it all together.
  • Now you're going to need the basics like shredded cheese, lettuce, salsa (I prefer the sauce), torillas, etc. but these two recipes will make the best tacos you've ever eaten.

Nutrition Facts : Calories 1523.8, Fat 137.6, SaturatedFat 62.4, Cholesterol 301, Sodium 691.1, Carbohydrate 11.2, Fiber 1.4, Sugar 1, Protein 59

SLOW-COOKED PORK TACOS



Slow-Cooked Pork Tacos image

This wonderful taco filling also tastes great wrapped in Bibb lettuce leaves. I like to use any leftovers to make burritos the next day. -Kathleen Wolf, Naperville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 13

2 pounds boneless pork sirloin chops, cut into 2-inch pieces
1-1/2 cups salsa verde
1 medium sweet red pepper, chopped
1 medium onion, chopped
1/4 cup chopped dried apricots
2 tablespoons lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash hot pepper sauce
10 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, cubed avocado, reduced-fat sour cream, shredded reduced-fat cheddar cheese and sliced green onions

Steps:

  • In a 3-qt. slow cooker, combine all ingredients except tortillas and toppings. Cook, covered, on high until meat is tender, 4-5 hours. , Shred pork with two forks. Serve in tortillas; top as desired.

Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 596mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

MEXICAN PULLED PORK TACOS



Mexican pulled pork tacos image

Fill crisp taco shells with a spicy pulled pork filling which can be frozen ahead of time for an easy entertaining dish to share

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 5h30m

Number Of Ingredients 19

1 ½kg rindless pork shoulder , cut into 6 large chunks
1 red onion , roughly chopped
2 garlic cloves , crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges (around 200ml/ 7 fl oz)
juice 3 large limes (around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves
2 medium red onions , finely sliced
2 tbsp white wine vinegar or cider vinegar
2 tbsp caster sugar
24 corn tacos , warmed
4 Little Gem lettuces , trimmed and finely shredded
soured cream or half-fat crème fraîche

Steps:

  • Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
  • Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
  • To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
  • Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

Nutrition Facts : Calories 312 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for shredded pork tacos because it is flavorful and has a good amount of fat, which helps keep the meat moist.
  • Use a slow cooker or Dutch oven: Slow cooking the pork allows it to become tender and fall apart easily.
  • Add plenty of flavor: Use a flavorful marinade or rub for the pork, and add spices and herbs to the cooking liquid.
  • Shred the pork properly: Once the pork is cooked, shred it with two forks or a meat shredder. Avoid over-shredding, as this can make the pork dry.
  • Serve the tacos with your favorite toppings: Shredded pork tacos are delicious with a variety of toppings, such as salsa, guacamole, sour cream, cheese, and onions.

Conclusion:

Shredded pork tacos are a delicious and easy meal that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying taco filling that will be sure to please everyone at your table. Whether you're looking for a quick and easy weeknight meal or a fun and festive party dish, shredded pork tacos are a great option. So next time you're looking for something delicious to eat, give shredded pork tacos a try!

Related Topics