#porktacos

[sokochim17]

“Tempo Urban Kitchen” in Brea, CA

[easynhealthyfoodrecipes]

These pork tacos feature slow cooked shredded pork and pico de gallo in warm tortillas with a sprinkling of cotija cheese. The shredded Mexican pork can also be used for burritos, nachos, enchiladas and more!

[traveleatrepeat]

Monday’s aren’t so bad... if you are at Sloppy Joe’s! Located in Key West, Florida on the north side of Duval Street. Sloppy Joe's Bar is a historic American bar with live music and dancing. It is a nice saloon with a separate room upstairs for sports watching and games. Pictured here is what I had for lunch, some Mojo Pork tacos. They were amazing! Paired with an ice coold beer and you won’t want to leave. 😉

[saltandlavenderblog]

Ground pork tacos with apple slaw.

RECIPE: https://www.saltandlavender.com/ground-pork-tacos/

[cecilevadas]

Pork tacos, chicken burrito and stewed pepper naked salad at Chupenga - Berlin, Germany.

[yumyummyyums]

[easynhealthyfoodrecipes]

This recipe for tacos al pastor is tender pork that’s coated in a sweet and savory marinade, then grilled to perfection. The tacos are topped with grilled pineapple, red onion and cilantro for a unique meal that’s perfect for Cinco de Mayo!

[lovelostwitch]

Asado de Boda Tacos are a classic Mexican dish featuring succulent red chile pork, slow-cooked to perfection. The rich, flavorful sauce made from dried chiles, aromatic spices, and tender pork makes these tacos a true culinary delight. Top them with fresh cilantro, radishes, and a squeeze of lime for an authentic taste of Mexico.

Ingredients: 3 pounds boneless pork shoulder, cut into 2-inch cubes. 4 dried New Mexico red chiles, stemmed and seeded. 2 dried guajillo chiles, stemmed and seeded. 1 onion, chopped. 4 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon dried Mexican oregano. 1/2 teaspoon ground cloves. Salt and pepper to taste. 2 tablespoons vegetable oil. 1 cup chicken broth. Corn tortillas, for serving. Chopped fresh cilantro, for garnish. Sliced radishes, for garnish. Lime wedges, for garnish.

Instructions: Place the dried chiles in a dry skillet over medium heat and toast them for a few seconds on each side until they become fragrant. Be careful not to burn them. Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they become soft. In a blender, combine the soaked chiles, chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, salt, and pepper. Blend until you have a smooth paste. If needed, add a bit of the chile soaking liquid to help with blending. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides. Pour the chile paste over the browned pork and stir to coat the meat evenly. Cook for a few minutes to toast the chile paste and enhance the flavor. Add the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the pork is tender and fully cooked. You can add more chicken broth if needed to maintain a saucy consistency. Once the pork is cooked, shred it using two forks or your hands. Allow it to simmer in the sauce for an additional 10-15 minutes to absorb more flavor. Warm the corn tortillas in a dry skillet or microwave. To assemble the tacos, place a generous portion of the shredded pork onto each warm tortilla. Garnish with chopped cilantro, sliced radishes, and a squeeze of lime juice. Serve your delicious Asado de Boda Tacos immediately, and enjoy!

Prep Time: 30 minutes

Cook Time: 180 minutes

Alexia Laferte Coutu