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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Shredded Pork Tacos Recipe

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This recipe for Shredded Pork Tacos is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3lbs. pork boneless pork shoulder blade roast OR 3lbs. boneless skinless chicken thighs
5 cloves garlic, minced
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. red pepper (cayenne)
1 cup beef broth (if using pork) OR 1 cup chicken broth (if using chicken)

Taco condiments of your choice
Directions:
Directions:
Place meat in crock pot. Stir all other ingredients into broth. Pour broth over meat. Cook on High for 4-6 hours or low for 8-10 hours. You want the meat cooked enough that when you cut into it with a knife, the meat just falls apart. Remove meat from crock pot and shred with 2 forks. Put on flour or corn tortillas, fried in oil (I like corn better with these). Add cheese, tomatoes, lettuce, avocado, olives, sour cream, onions -- whatever you normally like on tacos. Note - Make LOTS -- makes about 5 cups shredded meat -- you can freeze it for later
Number Of Servings:
Number Of Servings:
20 +
Preparation Time:
Preparation Time:
20 minutes + cook time

 

 

 

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