Pork Street Tacos

• Marinate pork: 24 hours
• Roasting pork: 3½ hours
• Cooling and shredding pork: 1 hour
• Making tacos: 30 minutes

Ingredients

For  Single Recipe    (serves 4 to 6)

Onion and Peppers:

• 2 tablespoons vegetable oil that can withstand high heat
• ½ small onion, finely chopped
• ½ yellow or red pepper, finely chopped
• ½ jalapeño pepper, chopped (seeded for less heat)

Pork and Spices:

• 2 cups Slow Roasted Southwestern Pork or Instant Pot Southwestern Pulled Pork
• ½ teaspoon ground cumin
• ¼ teaspoon ground chili powder
• ⅛ teaspoon ground black pepper
• ¼ teaspoon salt
• 1 tablespoon pan juices from slow-roasted southwestern pork

4.5-inch Round Corn Tortillas, Steamed:

• Plan on 2 to 4 tortillas per person

Salsa:

• 1 recipe of freshly made Salsa Verde, Salsa Roja, or Salsa Fresca. Choose your favorite!

Limes For Serving:

• 2 limes, halved and quartered lengthwise

Accompaniment Options:

• 1 can refried beans, heated
• ½ cup finely crumbled queso cheese or finely shredded cheddar cheese
• 1 recipe of Guacamole
• Sour cream

Ingredients

For  Double Recipe    (serves 8 to 10)

Onion and Peppers:

• 2 tablespoons vegetable oil that can withstand high heat
• 1 small onion, finely chopped
• 1 yellow or red pepper, finely chopped
• 1 jalapeño pepper, chopped (seeded for less heat)

Pork and Spices:

• 4 cups Slow roasted southwestern pork or Instant Pot Southwestern Pulled Pork
• 1 teaspoon ground cumin
• ½ teaspoon ground chili powder
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 2 tablespoons pan juices from slow-roasted southwestern pork

4.5-inch Round Corn Tortillas, Steamed:

• Plan on 2 to 4 tortillas per person

Salsa:

• Double recipe of freshly made Salsa Verde, Salsa Roja, or Salsa Fresca. Choose your favorite!

Limes For Serving:

• 4 limes, halved and quartered lengthwise

Accompaniment Options:

• 2 cans refried beans, heated
• ½ cup finely crumbled queso cheese or finely shredded cheddar cheese
• Double recipe of Guacamole
• Sour cream

Instructions

1. 24 to 48 hours in advance of preparing the tacos, prepare the Slow Roasted Southwestern Pork or Instant Pot Southwestern Pulled Pork as instructed.
2. DO AHEAD TIP: Prepare Slow Roasted Southwestern Pork or Instant Pot Southwestern Pulled Pork a few days to a month in advance and freeze in 2 cup containers for later use. Thaw out as needed.
3. Once your have cooked and pulled apart the pork you will be ready to make street tacos.
4. Chop onion, yellow or red pepper, and jalapeño pepper and set aside.
5. Prepare salsa and set aside.
6. Prepare accompaniments and set aside.
7. Heat oil in a large skillet on medium high. I prefer using my biggest cast iron skillet because it does a really good job caramelizing the onions and browning the meat.
8. Add the onion, yellow or red pepper, and jalapeño to the oil. Cook until vegetables are tender and onion is beginning to look golden brown; about 10 to 15 minutes.
9. Turn the heat down to medium-low.
10. Mix in the pork, spices, and pan juices.
11. Cook until meat is beginning to brown and is heated through. Add oil if meat is sticking to bottom of pan.
12. Serve as per instructions below.

Comments

DO AHEAD TIP: Prepare Slow Roasted Southwestern Pork or Instant Pot Southwestern Pulled Pork a few days to a month in advance and freeze in 2 cup containers for later use. Thaw out as needed.

To assemble a pork street taco:

Distribute meat filling evenly down the center of your tortilla.

Top with fresh salsa and a squirt of lime juice.

Add additional accompaniments to suit your tastes. Do not overfill.

Grasp one side of the tortilla and fold it over the meat and toppings until it reaches the opposite side of the tortilla.

Pick up the taco by grasping the top with one hand and cradling the taco in the palm of your other hand. Eat and enjoy!

In the mood for a different type of street taco filling? Try my recipes for Chicken Street Tacos, Beef Street Tacos, or Fish Tacos.

Categorized in

• Meat/Pork
• Mexican

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