Pulled Pork Tacos
Prep Time
10mins
Time to Table
3hr 30mins
Servings
16
Ingredients
- 3 pounds pork shoulder
- 10 ounce can diced tomatoes with mild green chilies
- 1 cup chopped onion
- 1/2 cup apple juice
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1/2 teaspoon coarse salt
- 16 6-inch corn tortillas
- 4 ripe avocados, peeled, seeded and sliced
- 1 cup tomatillo salsa (or salsa Verde)
- 1 cup Daisy Sour Cream
Ingredients
- 3 pounds pork shoulder
- 10 ounce can diced tomatoes with mild green chilies
- 1 cup chopped onion
- 1/2 cup apple juice
- 2 tablespoons fresh lime juice
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1/2 teaspoon coarse salt
- 16 6-inch corn tortillas
- 4 ripe avocados, peeled, seeded and sliced
- 1 cup tomatillo salsa (or salsa Verde)
- 1 cup Daisy Sour Cream
Directions
- Heat the oven to 350 degrees. Place the pork in a 4 quart Dutch oven.
- Combine the tomatoes, onion, apple juice, lime juice, garlic, chili powder and salt in a medium bowl. Pour the mixture over the pork and cover. Bake the roast for 3 to 3 1/2 hours or until the pork is very tender.
- Remove the pork from the pan and cool slightly. Remove any fat or bones and shred the pork with a fork. Strain the pan juices and return the tomatoes and onions to the Dutch oven.
- Add the pork to the sauce and mix well. Skim the fat from the pan juices. If the pork is dry, moisten with a little additional juice.
- Wrap the tortillas in aluminum foil and heat for about 15 minutes or until warm. Place 1/4 cup meat on each tortilla.
- Top each taco with avocado slices, tomatillo salsa and a dollop of sour cream.
- Calories:321
- Cholesterol:65
- Dietary Fiber:5
- Protein:20
- Sodium:372
- Total Carbohydrate:23
- Total Fat:16
