Prep 15 mins
Cook 3 hrs
Very flavorful filling for tacos (hard or soft) from "The Well-Filled Tortilla. This is not spicey at all...but very tasty. Some of you may need to "kick it up a notch" But we love the flavor of this
- 3 lbs boneless pork
- 4 cloves minced garlic
- 2 teaspoons fresh oregano (or 1/2 tsp dried)
- 1 bay leaf
- 1⁄2 cup dry white wine
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 1 dozen warmed flour tortilla
- sour cream chopped tomato
- Cut the pork into 1/2 inch cubes.
- Place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper.
- Bring to a boil over medium heat, stirring occaisionaly.
- Partially cover and cook BARELY SIMMERING for 2 hours.
- Remove the cover and add 1/2 c water.
- Increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily.
- Watch carefully, so that it doesn't burn.
- Remove bay leaf, and stir meat vigorously to shred meat.
- Serve in warm tortillas, topped with sour cream, tomatoes, and guacamole.
Thanks for posting. I started them on the stove, then dropped them into the crock pot to finish. I had to add another 1/4 cup of wine before they were done. My grocery store has been having freshly smoked chipotle peppers. I chopped up 3 and added them to the mix for a slight smokiness. Next time, will add 1 or 2 more and allow enough time to do them all the way in the crock pot.
excellent recipe! i followed the recipe exactly with the exception of adding 2 cups of fresh roasted green chiles and adding some coriander and cumin. we fried our own white corn tortillas to eat them as tacos. served with spanish rice, refried black beans and taco toppings were: pico de gallo, sliced avacados, shredded cabbage and shredded pepper jack cheese. fantastic! thanks for sharing, lightly toasted!! bravo!