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Shredded-Pork Tacos

Note: Queso fresco is a fresh Mexican cheese now available in many grocery stores. To toast tortillas, hold them with tongs and place them directly on the grates of a gas burner, about 30 seconds per side. Or warm them, one at a time, in a dry skillet over medium heat, 30 seconds.

  • prep: 30 mins
    total time: 3 hours 45 mins
  • servings: 8

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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

Cook's Note

Queso fresco is a fresh Mexican cheese now available in many grocery stores.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, September 2006

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Reviews (18)

  • 11 Aug, 2009

    Really good, but I think it may have been easier to shred if I had let it cook in the slow cooker all day.

  • 17 May, 2009

    Excellent! Our new favorite. The cilantro and queso fresco bring all of the flavors together at the end. Makes great leftovers, too!

  • 12 May, 2009

    Soooooo goooooood!!! I made the avocado salad and the crunchy slaw. I will def make this again.

  • 21 Feb, 2009

    Delicious and easy- and I'm really NOT good at cooking things with meat. I forgot to get the Queso fresco, but had some french goat cheese on hand- it was REALLY good with the goat cheese.

  • 9 Jan, 2009

    Great and easy recipe! Each time I make it, comes out better. I use the crock pot to slowly cook the pork. We like to eat it with tostadas instead of tortillas.

  • 28 Dec, 2008

    This recipe is wonderful and always a hit. I have made the recipe as is several times over and always to great reviews. I even made this for my husband's birthday dinner last year, his request! You will love this recipe, it is so easy and delicious.

  • 1 Oct, 2008

    Delicious! We added about 1/4 c. of cider vinegar because we like a vinegary sauce.

  • 31 Aug, 2008

    Absolutely delicious! Even my pickiest of eaters loved this one, though some preferred a crunchy taco which was easy to accomodate. It is definitely a new family favorite. It was also very easy to make and the fact that you could leave it to cook for a while allowed me to get other things done while my house took on a delicious aroma. We used leftovers the next day on nacho chips as an after school snack.

  • 2 Aug, 2008

    I'm curious--when you make this in the Crockpot, how long do you cook it?

  • 1 Aug, 2008

    my husband makes a great pulled pork either in the crock pot or smoked over night, but all he does is pour apple cider vinegar with peppers in it over the pork-VERY simple

  • 1 Aug, 2008

    I started pork this morning in the crock pot for just the same thing. (great coincidence) My recipe is insanely easy, pork water onion taco seasoning. I often add veggies to sneak them in and then pull the whole thing apart and serve with taco fixings.

  • 1 Aug, 2008

    I also make this,but I put it all in a crock pot...
    Cook until it until the meat falls apart.

  • 1 Aug, 2008

    Very easy. Very tasty. Very fast. Very good thing. Also great as a quesadilla if you heat it folded on top of a grill.

  • 22 Jul, 2008

    Delicious .Everytime I have to make doubles as it is a hit!

  • 27 Jun, 2008

    We use a salty cotija cheese and it is extremely good. Kid friendly, doubled makes a nice freezer meal...

  • 10 Mar, 2008

    SO EASY !! Everyone loved this recipe and wanted a copy to take home. The recipe looks somewhat extensive but most ingredients are already in your pantry. If you are even considering making this recipe than just do it, you will not be disappointed .

  • 24 Feb, 2008

    I thought that this was pretty easy. I did add cumin, because it's one of my favorite spices. I would definitely make this again-- it's inexpensive. I froze a few portions for a night when I'm too tired to cook.

  • 14 Nov, 2007

    EXCELLENT! Our favorite way to serve tacos.