Mike's Shreadded Pork Tacos
Mike's Shreadded Pork Tacos

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

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