Rating: 3.5 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

We love the balance of sweet and savory flavors in Smoky Shredded Pork Tacos.

Recipe by Cooking Light June 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

hands-on:
27 mins
total:
1 hr 10 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Stir in tomato paste and next 4 ingredients (through chile powder); cook 2 minutes. Add stock and 1 cup orange juice; bring to a boil. Add pork to pan; cover, reduce heat, and simmer 20 minutes. Place pork on a cutting board. Bring orange juice mixture to a boil; cook 23 minutes or until reduced to 1 cup. Shred pork with 2 forks. Return pork to pan; toss.

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  • Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

373 calories; fat 8.7g; saturated fat 1.7g; mono fat 4.6g; poly fat 1.7g; protein 30g; carbohydrates 45g; fiber 7g; cholesterol 74mg; iron 3mg; sodium 349mg; calcium 92mg.
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