Shredded Savory Pork Soft Tacos

This recipe is from the "Better Homes and Gardens Special Interest: Mexican" recipe magazine.

I reduced the amount of chopped jalapeno pepper to just one (from three). This yielded nice, mildly spiced pork that's ideal for kids or anyone who doesn't like a lot of heat. If you do like heat, spice it up with your favorite hot salsa. The same recipe could probably be used with boneless chicken breasts instead of pork.

I snapped the photo before folding the whole wheat tortilla, so you could see the filling. The one in the picture is topped with a few cooked black beans, some cheese, sour cream and homemade salsa. I also added some shredded lettuce to mine before folding.


Shredded Savory Pork

1 2-pound boneless pork loin blade roast
2 large onions, quartered
3 fresh jalapeno peppers, cut up
8 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons dried oregano, crushed
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Trim fat from meat. Place roast in a large saucepan or Dutch oven;' add enough water to nearly cover. Stir in onions, jalapeno peppers, garlic, coriander, cumin, oregano, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Bring to boil; reduce heat. Summer, covered, for 2-1/2 to 3 hours or until very tender.

Remove meat from liquid; discard cooking liquid. When cool enough to handle, shred the meat. Use as a filling for tamales or tacos. Makes about 8 servings (about 3 cups cooked meat).

Slow-Cooker Directions: Trim fat from meat. If necessary, cut meat to fit in a 3-1/2 quart or 4-quart slow cooker. Add 1 cup water and the remaining ingredients. Cover and cook on low setting for 8-10 hours or high setting for 4-5 hours. Continue as directed.

Make-Ahead Directions: Place shredded meat in a freezer container. Cover and freeze for up to 3 months. Thaw overnight in the refrigerator before using.