Best 9 Pork Soft Shell Tacos Recipes

CRAVE-WORTHY GROUND PORK TACOS

Steps:

• Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
• When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
• Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there - when using our homemade taco seasoning mix, we use 2 tablespoons.
• Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

PULLED PORK SOFT TACOS

Steps:

• Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.
• Repeat with the remaining tortillas and serve. If you prefer to heat all of the tortillas at once, microwave them on high until warm and softened, 1 to 2 minutes.

PULLED PORK TACOS

Steps:

• For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
• Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
• Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
• When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

EASY PORK TACOS

Steps:

• In large skillet, heat Curly's Sauceless Pork and onion over medium heat until onion is tender. (approximately 5 minutes) Add in taco seasoning and water, bring to a simmer. Reduce heat to low and allow liquid to reduce. Spoon Curly's Sauceless Pork mixture into taco shells and add desired toppings.
• Alternate recipe option - toss Pork with 1/2 cup BBQ sauce instead of using taco seasoning.

SIZZLING PORK TACOS

Steps:

• Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
• Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
• Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
• To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

MEXICAN SLICED SPICED PORK SOFT TACOS WITH TEXAS OVEN FRIES

Steps:

• Heat oven to 500 degrees F. Heat a grill pan to high.
• Cut potatoes into Texas fries, 10 per potato. Coat in extra-virgin olive oil, about 2 to 3 tablespoons, then season with chipotle powder, salt and pepper and roast 25 minutes, turning once.
• Toast pumpkin seeds in a small skillet 2 minutes then grind in food processor or spice mill or a coffee bean grinder. Mix the ground pumpkin seeds with cumin and coriander. Season the tenderloin with salt and pepper and rub with the spices. Rub the grill pan with extra-virgin olive oil and grill pork tenderloins 20 minutes.
• Heat a skillet over medium-high heat with a tablespoon extra-virgin olive oil, a turn of the pan. Add the chopped onion, garlic, jalapeno and cook a few minutes while you chop tomatillos. Add the tomatillos, season with salt and pepper and cook 7 to 8 minutes. Stir in lime zest and juice and cilantro and remove from heat.
• While salsa is cooking, toss the cabbage with sliced onion.
• Wrap the tortillas in damp clean towel and warm in microwave 2 minutes or put in the oven after you remove potatoes for 1 to 2 minutes.
• Thinly slice pork and serve 1/2 tenderloin per person. Wrap pork slices in soft tacos with salsa and some shredded cabbage and red onions. Serve with Texas chipotle fries.

SMOKY PORK & BLACK BEAN TACOS

Steps:

• Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
• Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
• Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

PORK SOFT TACOS

Steps:

• Heat the oil in a large nonstick skillet over high heat.
• Add the mushrooms and onion. Cook until tender, about 6 minutes, transfer to a bowl.
• Sprinkle the pork with salt and add to the skillet; sprinkle with cumin seeds.
• Cook over high heat, stirring until the pork is browned, about 3 minutes. Stir in the salsa and mushroom mixture. Cook until heated through, about 2 minutes.
• Transfer to a bowl and wipe the skillet clean with a paper towel.
• Spray the skillet with nonstick spray and set over medium heat.
• Cook tortillas, one at a time, just until golden on the bottom, about 1 ½ minutes. Place the tortillas, toasted side up on a work surface.
• Spread the pork mixture ( about 2/3 cup) over half of each tortilla and sprinkle with one third cheese.
• Fold the unfilled tortilla half over the filling.
• Spray the skillet with the nonstick spray and set over medium heat.
• Add the tacos to the skillet and cook, turning once with a large spatula, until golden, about 1 minute on each side.

BAJA PORK TACOS

Steps:

• Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender., Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese. Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.