Easiest Way to Prepare Tasty Mike's Shreadded Pork Tacos

Mike's Shreadded Pork Tacos. They also only used homemade salsas and guacamole! Scatter the pork butt on top of the oranges. Pour the achiote puree inside the slow cooker.

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. You can have Mike's Shreadded Pork Tacos using 29 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Mike's Shreadded Pork Tacos

1. You need 1 (2.5 lb) of Pork Shoulder Or Butt Roast.
2. It's 2 (32 oz) of Boxes Chicken Broth [use 1.5+].
3. You need 1 of Mexican Beer.
4. It's 1 of Medium Diced Green Bell Pepper.
5. Prepare 1/2 of LG Diced White Onion [+ reserves].
6. Prepare 1/2 of LG Diced Red Onion [+ reserves].
7. Prepare 1 (10 oz) of Can Rotell [or more].
8. Prepare 2 of Small Oranges [halved - divided].
9. It's 2 of Limes [halved - divided + reserves].
10. You need 1/2 Cup of Fresh Cilantro [+ reserves].
11. You need 1 of EX LG Jalapeño [+ reserves].
12. You need 2 tbsp of Cumin [divided].
13. Prepare 1 tsp of Mexican Oregano [crushed].
14. You need 1 (4 oz) of Can Green Chilies.
15. It's 1 (10 oz) of Can Tomiitillas [hand crushed].
16. It's 1 (4 oz) of Can Green Chilies.
17. You need 1 Head of Fresh Garlic [minced].
18. You need of ● Garnishes & Side Options.
19. Prepare of Shreadded Cabbage.
20. Prepare of Sliced Radishes.
21. It's of Sliced Avocados.
22. You need of Lime Quarters.
23. Prepare of Sour Cream.
24. It's of Red & Green Salsas [see my EZ recipes].
25. You need Leaves of Fresh Cilantro.
26. Prepare of Chilled Guacamole [see my EZ recipe].
27. You need of Shreadded Cheeses.
28. It's of Sliced Jalapeños.
29. It's of Warmed 6 " Tortillas [flour or corn].

Juice orange into bowl and remove any seeds. Add juice from orange halves into pot, then add spent halves. Shredded pork tacos are awesome and this recipe is fabulous! Start by searing chunks of pork loin roast and then slow cook it with Mexican seasonings until it shreds.

Mike's Shreadded Pork Tacos instructions

1. Here's the majority of items you'll be needing. Roast and seasonings not pictured here..
2. Add1 1/2 boxes chicken broth, 1 bottle Mexican beer,1 tbsp Cumin, 1 halved lime, 1 halved orange and 1 two pound pork roast to a large pot. SImmer on high for 1 hour covered..
3. In the meantime, chop your main pot ingredients, condiments/reserves and refrigerate until needed..
4. After 1 hour, add your primary ingredients [everything except for reserves] and seasonings to your simmering pot. Simmer for 1 1/2 to 2 hours longer. Or, until pork is falling apart. Add reserved 1 tbsp Cumin last..
5. Strain your solids from your broth and reserve both separately. Fork shred your pork roast. I reserve the fluids for the following day to rehydrate any leftovers..
6. Place a small amount of your broth back into your shreadded pork, mix and seal tightly until ready to fry..
7. Add some lard to a high heated pan. You're wanting to put a sear or char on one side of your pork mixture. Much like Carnitas..
8. Add your pork mixture to your heated pan. Allow any fluids to dissipate and a char to form on the bottom. Add salt at this point if you'd like..
9. To Construct Tacos: Smear 1/2 side of tortilla with sour cream and the other with guacamole. This will help the pork mixture and vegetables to hold on firmly..
10. Add heated pork mixture to tortilla and squeeze in a bit of lime juice..
11. Add whatever fresh chilled additions you'd like..
12. Prepare tacos for service and offer lime wedges, green and red salsas as well as other fresh vegetables to the side. Enjoy!.
13. My students also made FANTASTIC school lunches with all the sides out of this easy recipe too! Green & red salsas, cheeses, guacamole, tortillas, herbs, limes, shreadded cabbage, sour cream, meats - the works!.

Stuff it into corn tortillas and fry until crispy. Add some of your favorite taco toppings and dig in! Shred the pork with a pair of forks. Scoop as much of the tomatoes and green chilies from the pot as you can with a slotted spoon, and stir into the shredded pork. Add a ladle or two of the liquid from the pot, just enough to moisten the pork, and serve with the tortillas and accompaniments.