Mike's Shreadded Pork Tacos. Mike's Shreadded Pork Tacos

You can have Mike's Shreadded Pork Tacos using 29 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Mike's Shreadded Pork Tacos
  1. It’s of Pork Shoulder Or Butt Roast.
  2. Prepare of Boxes Chicken Broth [use 1.5+].
  3. You need of Mexican Beer.
  4. Prepare of Medium Diced Green Bell Pepper.
  5. It’s of LG Diced White Onion [+ reserves].
  6. Prepare of LG Diced Red Onion [+ reserves].
  7. You need of Can Rotell [or more].
  8. It’s of Small Oranges [halved - divided].
  9. It’s of Limes [halved - divided + reserves].
  10. It’s of Fresh Cilantro [+ reserves].
  11. Prepare of EX LG Jalapeño [+ reserves].
  12. Prepare of Cumin [divided].
  13. It’s of Mexican Oregano [crushed].
  14. You need of Can Green Chilies.
  15. Prepare of Can Tomiitillas [hand crushed].
  16. It’s of Can Green Chilies.
  17. Prepare of Fresh Garlic [minced].
  18. It’s of ● Garnishes & Side Options.
  19. You need of Shreadded Cabbage.
  20. It’s of Sliced Radishes.
  21. Prepare of Sliced Avocados.
  22. It’s of Lime Quarters.
  23. Prepare of Sour Cream.
  24. Prepare of Red & Green Salsas [see my EZ recipes].
  25. Prepare of Fresh Cilantro.
  26. You need of Chilled Guacamole [see my EZ recipe].
  27. It’s of Shreadded Cheeses.
  28. You need of Sliced Jalapeños.
  29. It’s of Warmed 6 " Tortillas [flour or corn].
Mike's Shreadded Pork Tacos instructions

  1. Here's the majority of items you'll be needing. Roast and seasonings not pictured here..

  2. 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..

  3. In the meantime, chop your main pot ingredients, condiments/reserves and refrigerate until needed..

  4. 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..

  5. 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..

  6. Place a small amount of your broth back into your shreadded pork, mix and seal tightly until ready to fry..

  7. 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..

  8. 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..

  9. 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..

  10. Add heated pork mixture to tortilla and squeeze in a bit of lime juice..

  11. Add whatever fresh chilled additions you'd like..

  12. Prepare tacos for service and offer lime wedges, green and red salsas as well as other fresh vegetables to the side. Enjoy!.

  13. 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!.