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Shredded-Pork TacosNote: Queso fresco is a fresh Mexican cheese now available in many grocery stores. To toast tortillas, hold them with tongs and place them directly on the grates of a gas burner, about 30 seconds per side. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds.
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 1 (3-pound) boneless pork shoulder, cut in half lengthwise
  • 1 can (28 ounces) whole tomatoes in juice
  • 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
  • 16 (6-inch) toasted corn tortillas
  • 1 cup crumbled queso fresco, feta, or goat cheese
  • 1 cup fresh cilantro leaves
  • Crunchy Slaw with Radishes, optional
servings:8
  1. In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
  2. Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
  3. Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes , if desired.
30 min30 min225 min

Shredded-Pork Tacos

Note: Queso fresco is a fresh Mexican cheese now available in many grocery stores. To toast tortillas, hold them with tongs and place them directly on the grates of a gas burner, about 30 seconds per side. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds.
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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 1 (3-pound) boneless pork shoulder, cut in half lengthwise
  • 1 can (28 ounces) whole tomatoes in juice
  • 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
  • 16 (6-inch) toasted corn tortillas
  • 1 cup crumbled queso fresco, feta, or goat cheese
  • 1 cup fresh cilantro leaves
  • Crunchy Slaw with Radishes, optional

Directions

  1. 1In a large (5-quart) heavy pot, heat oil over medium. Add onion, garlic, thyme, oregano, and bay leaves; season with salt and pepper. Cook until onion has softened, about 5 minutes. Stir in tomato paste. Add pork, tomatoes (breaking them up) and their juice, chipotle, and 1 cup water. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, 2 to 2 1/2 hours. Discard bay leaves.
  2. 2Using tongs, transfer meat to a large bowl; shred with two forks, discarding any large pieces of fat or gristle. Return meat to pan, and simmer until sauce is thick, 30 to 45 minutes more. Season, if necessary, with salt and pepper. Proceed to next step, or cover and refrigerate, up to 1 day.
  3. 3Spoon pork and sauce into toasted tortillas, using 2 tortillas for each serving; top with queso fresco and cilantro. Serve with Crunchy Slaw with Radishes , if desired.

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2 USER REVIEWS
  • Gonna Starve

    star11

    Thank the Lord for Yahoo! I would starve without them thinking and planning for me.
  • Cook time WAY off

    star11

    This recipe is misleading on the cook time. It states it is 30 minutes but in the recipe you are supposed to cook the meat ahead of time for 2-2 1/2 hours.
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