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Shredded Pork Tacos Recipe

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This recipe for Shredded Pork Tacos, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lacy Susman
Added: Wednesday, September 16, 2009

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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