Monday, December 15, 2008

Shredded Pork Tacos with Crunchy Slaw

This is an excellent recipe that I haven't made in a while. It was brought to mind while I was perusing my latest Taste & Create partner's website...she was lamenting her lack of coleslaw to put atop a BBQ sandwich--which also happens to be MY favorite (and almost only) way to consume coleslaw. I really don't enjoy BBQ without a healthy dollop of coleslaw...and the same goes for these pork tacos from Everyday Food magazine, if I remember correctly. They are delicious, and the slaw is crunchy and flavorful without being too...mayonnaisey. I remember making these tacos once when company was coming for lunch, and what a hit they were. I can't wait to make them again.

Also, stay tuned for T&C XVI to see what Southern Grace recipe I decide to make!

shredded pork tacos


1 tablespoon olive oil
1 large onion, chopped
6 garlic cloves, minced
½ teaspoon dried thyme
¼ teaspoon dried oregano
2 bay leaves
coarse salt and ground pepper
3 tablespoons tomato paste
1 boneless pork shoulder (3 pounds), cut in half lengthwise
1 can (28 ounces) whole tomatoes in juice
1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
16 toasted corn tortillas (6-inch) (see note)
1 cup crumbled queso fresco, feta or goat cheese
1 cup fresh cilantro leaves (optional)
Crunchy Slaw with Radishes

1 In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 ½ hours. Discard bay leaves.

2 Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.

3 Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Top or serve with Crunchy Slaw with Radishes, if desired.


Holding them with tongs, place tortillas directly on the grates of a gas burner, flipping frequently until beginning to brown and warm. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds. *(I just use my fingers instead of tongs, it’s easier for me, and we have a gas stove so that’s what I use).

No comments:

Blog Widget by LinkWithin