This is so easy and so good. I also rub cumin as well as salt on the pork before cooking.
Slow-Roasted Pork Tacos
Randy Mayor
This simple recipe was inspired by the traditional kalua pork of Hawaii, for which a whole pig is rubbed thoroughly with salt and baked in an underground pit. In this dish, the salt combines with the slow cooking to make the pork incredibly tender and flavorful. Don't use a leaner cut of pork, such as pork loin or tenderloin, or the meat will be dry. These tacos are also terrific with a mango or other fruit salsa.
Yield: 10 servings (serving size: 2 tacos)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 333
- Calories from fat: 40%
- Fat: 14.9g
- Saturated fat: 4.9g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 2.2g
- Protein: 25.9g
- Carbohydrate: 23.4g
- Fiber: 2.7g
- Cholesterol: 88mg
- Iron: 2.2mg
- Sodium: 486mg
- Calcium: 97mg
Ingredients
- 3 1/2 pounds Boston Butt pork roast
- 3 tablespoons kosher salt
- 20 (6-inch) corn tortillas
- 1/4 cup minced fresh cilantro
- 10 lime wedges
Preparation
- Preheat oven to 275°.
- Trim fat from roast; rub surface of roast with salt. Place meat in a large Dutch oven; cover and place in oven. Cook for 3 hours or until pork falls apart when pressed with the back of a fork. Remove from oven; let stand, covered, 15 minutes. Remove meat from bones, and shred with 2 forks. Set aside.
- Warm tortillas according to package directions. Fill each tortilla with about 1 1/2 ounces pork; serve with cilantro and lime wedges.
Slow-Roasted Pork Tacos Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Pacific Rim
- MAIN INGREDIENT: Pork
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter, Cinco de Mayo, July 4th
- PUBLICATION: Cooking Light
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