Pulled Pork Taco
3
People talking
From Real Simple magazine. Easy and delicious. I use pork loin, which is a leaner cut of meat than originally called for (boneless pork shoulder), but stir all the juices back in and serve with sour cream, guacamole and/or salsa and no worries about it being too dry.
- Ready In:
- 3hrs 25mins
- Serves:
- Yields:
- Units:
Nutrition Information
3
People talking
ingredients
- 3 lbs pork loin, boneless
- 3 teaspoons kosher salt
- 1 1⁄2 teaspoons black pepper
- 2 teaspoons ground cumin
- 3⁄4 cup apricot jam or 3/4 cup apricot preserves
- 3 jalapenos, sliced into rings and seeded (for more heat, do not seed)
- 1 red onion, roughly chopped
- 16 small corn tortillas or 16 small flour tortillas, warmed
- 1 1⁄2 cups fresh cilantro leaves
- 2 limes, cut into wedges
directions
- Heat oven to 300 degrees.
- Tear off 2 large sheets of aluminum foil and layer one on top of the other. Place the pork roast in the center of the foil and season all sides with salt, pepper and cumin. Spoon jam over the pork, turning to coat.
- Fold the double layer of foil around the pork, crimping the endes carefully to tightly seal. This is extremely important, for the juices must NOT leak out during cooking or you will have a dry roast.
- Place the foil-wrapped roast in a baking dish and roast until fork tender. For me this is usually about 3 hours.
- Remove from oven and allow to cool. Unwrap the pork and reserve the juices, onions and jalapenos. Discard the foil.
- Use 2 forks to shred the roast. If it is well-cooked, it should practically fall apart.
- Place pork in a serving bowl, pour reserved juices over meat. Add cooked onions and jalpeno rings, and toss.
- Serve with tortillas, cilantro, guacamole, sour cream, salsa and lime wedges if desired. (I usually do not use salsa.).
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@MathMom.calif
Contributor
@MathMom.calif
Contributor
"From Real Simple magazine. Easy and delicious. I use pork loin, which is a leaner cut of meat than originally called for (boneless pork shoulder), but stir all the juices back in and serve with sour cream, guacamole and/or salsa and no worries about it being too dry."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
came out great!!!
-
Thanks for the recipe - it's great!
-
-
I had a 3 1/2 pound boneless pork loin and cooked it for between 3 1/2 - 4 hours at 300 degrees. We enjoyed the taste/tenderness of the pork very much. I don't know what the apricot preserves added to the flavor, because once cooked, we could not taste it. Once cooked, I shredded the meat, put on top of flour tortillas with shredded cheese, cilantro, diced tomatoes, picante sauce and sour cream. This dish was very easy to put together. Thanks, MathMom!
-
From Real Simple magazine. Easy and delicious. I use pork loin, which is a leaner cut of meat than originally called for (boneless pork shoulder), but stir all the juices back in and serve with sour cream, guacamole and/or salsa and no worries about it being too dry.
