Shredded Pork Tacos
These tasty tacos are a good reason to plan to have leftover pork roast.
1 tablespoon vegetable oil
1 cup chopped onion
1 garlic clove, crushed
1/2 to 1 whole jalapeño pepper, seeded and minced
3 cups shredded or finely chopped roasted pork
12 (6 to 8-inch) whole wheat or regular flour or corn tortillas, warmed
Shredded cheddar cheese
Lime wedges for squeezing
- In large nonstick skillet, sauté onion in oil over medium heat for 5 minutes, until soft and translucent.
- Stir in garlic and jalapeño; 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, spoon 1/4 cup pork and layer with toppings as desired.
Makes 12 servings.
Recipe and photograph provided courtesy of National Pork Board.