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Before you jump to Mike's Shreadded Pork Tacos recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got benefit from reading it, now let’s go back to mike's shreadded pork tacos recipe. You can have mike's shreadded pork tacos using 29 ingredients and 13 steps. Here is how you do that.
The ingredients needed to prepare Mike's Shreadded Pork Tacos:
- You need 1 (2.5 lb) Pork Shoulder Or Butt Roast
- Take 2 (32 oz) Boxes Chicken Broth [use 1.5+]
- Prepare 1 Mexican Beer
- Provide 1 Medium Diced Green Bell Pepper
- Prepare 1/2 LG Diced White Onion [+ reserves]
- Get 1/2 LG Diced Red Onion [+ reserves]
- Get 1 (10 oz) Can Rotell [or more]
- Use 2 Small Oranges [halved - divided]
- You need 2 Limes [halved - divided + reserves]
- Get 1/2 Cup Fresh Cilantro [+ reserves]
- Use 1 EX LG Jalapeño [+ reserves]
- Prepare 2 tbsp Cumin [divided]
- Provide 1 tsp Mexican Oregano [crushed]
- Get 1 (4 oz) Can Green Chilies
- Prepare 1 (10 oz) Can Tomiitillas [hand crushed]
- You need 1 (4 oz) Can Green Chilies
- Get 1 Head Fresh Garlic [minced]
- Take ● Garnishes & Side Options
- Take Shreadded Cabbage
- Take Sliced Radishes
- Prepare Sliced Avocados
- You need Lime Quarters
- You need Sour Cream
- You need Red & Green Salsas [see my EZ recipes]
- Get Leaves Fresh Cilantro
- Get Chilled Guacamole [see my EZ recipe]
- Get Shreadded Cheeses
- Prepare Sliced Jalapeños
- Provide Warmed 6 " Tortillas [flour or corn]
Instructions to make Mike's Shreadded Pork Tacos:
- Here's the majority of items you'll be needing. Roast and seasonings not pictured here.
- Add1 1/2 boxes chicken broth, 1 bottle Mexican beer,1 tbsp Cumin, 1 halved lime, 1 halved orange and 1 two pound pork roast to a large pot. SImmer on high for 1 hour covered.
- In the meantime, chop your main pot ingredients, condiments/reserves and refrigerate until needed.
- After 1 hour, add your primary ingredients [everything except for reserves] and seasonings to your simmering pot. Simmer for 1 1/2 to 2 hours longer. Or, until pork is falling apart. Add reserved 1 tbsp Cumin last.
- Strain your solids from your broth and reserve both separately. Fork shred your pork roast. I reserve the fluids for the following day to rehydrate any leftovers.
- Place a small amount of your broth back into your shreadded pork, mix and seal tightly until ready to fry.
- Add some lard to a high heated pan. You're wanting to put a sear or char on one side of your pork mixture. Much like Carnitas.
- Add your pork mixture to your heated pan. Allow any fluids to dissipate and a char to form on the bottom. Add salt at this point if you'd like.
- To Construct Tacos: Smear 1/2 side of tortilla with sour cream and the other with guacamole. This will help the pork mixture and vegetables to hold on firmly.
- Add heated pork mixture to tortilla and squeeze in a bit of lime juice.
- Add whatever fresh chilled additions you'd like.
- Prepare tacos for service and offer lime wedges, green and red salsas as well as other fresh vegetables to the side. Enjoy!
- My students also made FANTASTIC school lunches with all the sides out of this easy recipe too! Green & red salsas, cheeses, guacamole, tortillas, herbs, limes, shreadded cabbage, sour cream, meats - the works!
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