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Category: Main Dish
Prep Time: Cook Time: Total Time:
3 pounds pork shoulder
1 (10 ounce) can diced tomatoes with mild green chilies
1 cup chopped onion
1/2 cup apple juice
2 tablespoons fresh lime juice
2 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon coarse salt
16 (6 inch) corn tortillas
4 ripe avocados, peeled, seeded and sliced
1 cup tomatillo salsa (or salsa Verde)
1 cup Sour Cream
Heat the oven to 350 degrees F. Place the pork in a 4 quart Dutch
oven. Combine the tomatoes, onion, apple juice, lime juice, garlic,
chili powder and salt in a medium bowl. Pour the mixture over the
pork and cover. Bake the roast for 3 to 3 1/2 hours or until the
pork is very tender. (Or cook in crock pot)
Remove the pork from the pan and cool slightly. Remove any fat or
bones and shred the pork with a fork. Strain the pan juices and
return the tomatoes and onions to the Dutch oven. Add the pork to
the sauce and mix well. Skim the fat from the pan juices. If the
pork is dry, moisten with a little additional juice.
Wrap the tortillas in aluminum foil and heat for about 15 minutes
or until warm. Place 1/4 cup meat on each tortilla. Top each taco
with avocado slices, tomatillo salsa and a dollop of sour cream.
Makes 16 Tacos
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Pulled Pork Tacos
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Category: Main Dish
Prep Time: Cook Time: Total Time:
3 pounds pork shoulder
1 (10 ounce) can diced tomatoes with mild green chilies
1 cup chopped onion
1/2 cup apple juice
2 tablespoons fresh lime juice
2 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon coarse salt
16 (6 inch) corn tortillas
4 ripe avocados, peeled, seeded and sliced
1 cup tomatillo salsa (or salsa Verde)
1 cup Sour Cream
Heat the oven to 350 degrees F. Place the pork in a 4 quart Dutch
oven. Combine the tomatoes, onion, apple juice, lime juice, garlic,
chili powder and salt in a medium bowl. Pour the mixture over the
pork and cover. Bake the roast for 3 to 3 1/2 hours or until the
pork is very tender. (Or cook in crock pot)
Remove the pork from the pan and cool slightly. Remove any fat or
bones and shred the pork with a fork. Strain the pan juices and
return the tomatoes and onions to the Dutch oven. Add the pork to
the sauce and mix well. Skim the fat from the pan juices. If the
pork is dry, moisten with a little additional juice.
Wrap the tortillas in aluminum foil and heat for about 15 minutes
or until warm. Place 1/4 cup meat on each tortilla. Top each taco
with avocado slices, tomatillo salsa and a dollop of sour cream.
Makes 16 Tacos
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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