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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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Makes really delicious tacos. You can make this into shredded beef too, just use a beef chuck roast in place of the pork blade roast. Vary your toppings as you like- add some fresh jalapenos and spice things up! Ingredients:
2 lbs boneless pork blade roast, trimmed of fat |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
2 large onions, quartered |
3 fresh jalapenos, chopped (optional) |
8 cloves garlic, minced |
8 corn taco shells or 8 flour tortillas |
1/2 cup taco sauce or 1/2 cup salsa (your favorite) |
2 cups shredded lettuce |
1/2-1 cup shredded monterey jack cheese |
1/4 cup sliced pitted black olives |
2 ripe avocados, peeled,pitted,and sliced |
Directions:
1. Season and rub meat with salt, pepper, coriander, cumin, and oregano.
2. Place roast in a large saucepan and add water about halfway up the meat.
3. Add onions, peppers, and garlic to pan and bring to a boil.
4. Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
5. Carefully remove meat from liquid and place on a cutting board with adequate drainage.
6. Allow to cool until you can handle it, then shred the meat with 2 forks.
7. Set the meat aside and keep warm.
8. Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
9. Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
10. Serve at once.
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