Best 4 Shredded Pork Taco Filling Recipes

**[Dish Introduction]**

Welcome to a culinary journey where flavors dance and tantalize your taste buds! Get ready to embark on an epicurean adventure with our delectable shredded pork taco filling. This versatile dish is not just a taco filling; it's a culinary chameleon that transforms into a symphony of flavors in various recipes. From tantalizing tacos to soul-satisfying burritos, this shredded pork is the secret ingredient that elevates every bite. Its tender texture and rich, smoky flavor will leave you craving for more. In this article, we present a collection of mouthwatering recipes featuring our star ingredient, the shredded pork taco filling. Indulge in the classic shredded pork tacos, where the juicy pork nestles in a warm tortilla, topped with vibrant salsa and creamy guacamole. Craving a flavor explosion? Try the shredded pork burritos, a??? hearty and portable meal that combines the savory shredded pork with fluffy rice, tangy salsa, and a dollop of sour cream. For those who love a twist on tradition, the shredded pork tostadas will surprise your palate.Crispy tostada shells serve as the base for a flavorful combination of shredded pork, crunchy cabbage, and a zesty pico de gallo salsa.

**[Recipes Included]**

* **Shredded Pork Tacos:** A classic and beloved recipe that showcases the shredded pork's full flavor potential.
* **Shredded Pork Burritos:** A hearty and portable meal that combines shredded pork, rice, salsa, and sour cream.
* **Shredded Pork Tostadas:** A crispy and flavorful dish featuring shredded pork, cabbage, and pico de gallo salsa.
* **Shredded Pork Nachos:** A party favorite that combines shredded pork, cheese, salsa, and guacamole on a bed of crispy tortilla chips.
* **Shredded Pork Enchiladas:** A traditional Mexican dish where shredded pork is wrapped in corn tortillas, topped with a flavorful sauce, and baked until golden brown.
* **Shredded Pork Quesadillas:** A quick and easy meal that combines shredded pork, cheese, and your favorite toppings in a grilled tortilla.
* **Shredded Pork Empanadas:** A delightful turnover filled with shredded pork, spices, and herbs, then fried or baked until golden and crispy.

Check out the recipes below so you can choose the best recipe for yourself!

SHREDDED PORK TACO FILLING

Shredded Pork Taco Filling image

This amalgamation of recipes produces a very mild shredded pork taco filling: tasty, but not as intensely Mexican as one might prefer. I suggest using this as a basis and adapting to suit with the addition of various peppers, sauces, spices, etc. The true beauty of this recipe is that it can be made in a pressure cooker in about an hour. Serve in corn or flour tortillas.

Provided by AKrause

Categories World Cuisine Recipes Latin American Mexican

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

½ teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
¼ teaspoon cayenne pepper
1 (3 1/2) pound pork shoulder roast
4 cups beef broth
2 bay leaves
½ large white onion, cut into large chunks

Steps:

Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork.
Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 2.5 g, Cholesterol 104.3 mg, Fat 25.5 g, Fiber 0.9 g, Protein 29.3 g, SaturatedFat 9.3 g, Sodium 606.7 mg, Sugar 0.6 g

SHREDDED PORK TACOS

Shredded Pork Tacos image

These slow-cooked pork tacos are bound to be a Sunday-night favorite.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 3h45m

Number Of Ingredients 15

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 464 g, Fat 20 g, Fiber 4 g, Protein 40 g

SHREDDED PORK TACOS

Shredded Pork Tacos image

I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1 pork tenderloin (3/4 pound), cut into 1-inch pieces
1 teaspoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 to 4 flour tortillas (7 inches), warmed
Shredded lettuce and chopped tomato, optional

Steps:

In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender., Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.

Nutrition Facts : Calories 429 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 1668mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.

SHREDDED PORK TACOS

Shredded Pork Tacos image

Marcela Valladolid stews pork shoulder with citrus, pineapple and achiote paste-a seasoning blend from the Yucatan region of Mexico-for a vibrant, bright braise that's perfect for tacos. If you can't find achiote paste in your grocery store, check in Mexican grocery stores or online.

Provided by Marcela Valladolid

Time 6h50m

Yield 10 servings

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1 white onion, chopped
4 cloves garlic, chopped
2 tablespoons achiote paste
1 1/2 cups freshly squeezed orange juice, skins reserved (from 6 oranges)
1/3 cup pineapple juice
2 1/2 pounds pork butt, cut into 3-inch cubes
Salt and freshly ground black pepper
2 bay leaves
24 warmed corn tortillas
5 habanero chiles, stemmed, seeded and finely chopped
2 limes, juiced
1 tablespoon olive oil
1 teaspoon crumbled dried oregano
1/2 teaspoon salt
2/3 cup freshly squeezed lime juice (about 5 limes)
1/4 cup olive oil
1 tablespoon crumbled dried oregano
1 teaspoon salt
1 red onion, quartered and cut in 1-inch strips
1 red onion, quartered and cut in 1-inch strips
Shredded red cabbage
Mexican crema

Steps:

For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant and slightly softened, about 2 more minutes. Add the achiote paste and mix well to incorporate. Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.
Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat. Let it cook until the pork is tender and ready to shred, about 5 hours.
Turn the slow cooker off and remove the oranges from the pot and discard. Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.
For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl. Mix well to incorporate. Let stand at least 20 minutes. They can be made 1 day ahead.
For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl. Mix well to incorporate. Let stand for 30 minutes. They can be made 1 day ahead.
Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema.

Tips:

Use a chuck roast or pork shoulder for the most flavorful results.
Sear the pork in a hot skillet before braising to develop a rich, caramelized flavor.
Add a variety of seasonings to the braising liquid, such as chili powder, cumin, garlic, and oregano, to create a flavorful taco filling.
Braise the pork for at least 2 hours, or until it is fall-apart tender.
Shred the pork with two forks, or use a meat shredder, before serving.
Serve the shredded pork tacos with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

Conclusion:

Shredded pork tacos are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal, or for a festive party dish. With a few simple ingredients and a little bit of time, you can create a delicious and flavorful shredded pork taco filling that will be sure to please everyone at your table.