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These tasty tacos are a good reason to
plan to have leftover pork roast. Serve with tortilla chips and
guacamole for dipping.
Shredded
Pork Tacos
- 3 cups shredded or finely
chopped roast pork
1 cup chopped onion
1 garlic clove, crushed
1/2 jalapeno chile, minced *
12 flour tortillas, warmed
3 cups shredded lettuce
2 cups diced tomatoes
3/4 cup shredded Cheddar cheese
Salsa, as desired
- In large nonstick skillet,
sauté onion in oil over medium heat for 5 minutes, until
soft and translucent.
- Stir in garlic and jalapeno;
cook and stir for 1 to 2 minutes, until garlic is soft but not
brown.
- Add cooked pork; toss
lightly. Heat through thoroughly.
- In each tortilla, roll
up 1/4 cup pork, some lettuce, tomatoes, 1 tablespoons cheese
and top with salsa, if desired.
Serves 6.
* Always wear rubber gloves
when handling hot chiles.
Recipe provided courtesy
of Pork, The Other White Meat.
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