Recipe by RMARMOLEJO
"This is a dish that will make your tongue jump out of your mouth, slap you in the face, and say 'Oh yeah'. Put meat and maybe some Pico De Gallo or salsa into warm tortillas to make tacos."
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pork shoulder roast
2 (4 ounce) cans
diced green chilies, drained
1 1/2 teaspoons
salt, or to taste
This was really really good. I cooked mine in the crockpot on high for 5 hours, last hour of cooking I added thinly sliced red onions. I also was out of chili powder so I used 1 whole packet of taco seasoning (Lawry's Hot Taco), and used fresh minced garlic. I shredded the meat and left it in the crockpot for about 20 minutes. Will be using the leftovers to make enchiladas.
Did not care for this very much. The spices gave it a one-note taste. Removed as much of the interior meat as possible to make barbecue.
This recipe is FABULOUS! It's tastes like what they serve at Moe's Southwest Grill. I made it in the crockpot (I don't like to cook things in aluminum foil). I cooked it all night on low. In the morning I shredded it and vacuumed bagged it for freezing. When I want to make tacos, enchiladas, etc. I'll have my meat ready. Thanks so much!
My husband lived in Veracruz, Mexico before we were married and he was totally "WOWED". I have made this with every cut of pork and it is so good! I also make in the crockpot and have never been disappointed. I have also made it in the crockpot with a beef chuck roast and it is delicious. You won't be disappointed!
Try adding a Modelo beer and a 1/4 cup of cider vinegar for the liquid. Also replace 1 of the cans of chiles with a small can of chipotle peppers in adobo. Adds a ton of depth to the flavor!
Definitely worth making!!! Used Hot Mexican Chili Powder as it has such a unique flavor and subbed cumin for the oregano as I was out of it! Wonderful flavor, though I didn't find it to be as spicy as many reviewers have noted. Next time I'll add additional cumin, garlic and jalapenos for a bit more flavor. Wonderful - give it a try!
I wish there was a 10 star option! The most delicious recipe we have ever tried off this site. This was the hit of our Super Bowl party. Topped the tacos with Southwestern Slaw and made pinto beans. I followed recipe to a tee. The only thing that I had to adjust was cooking time. My 4 pound roast (bone in) took almost 7 hours to be fork tender and fall off the bone. It was worth the wait though! We just ate towards the end of the game instead of half time. The kids and adults couldn't stop raving about how good this was. This is a keeper and one that I will make next time we have a crowd over. THANKS!
Excellent! I didn't drain the green chiles, and btw they get added to the dried spices to make a paste. I used a pork loin and ended up cooking it in my cast iron dutch oven. After shredding the meat I put it back in the sauce. Very good for tacos. Will make again for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Dee's Roast Pork for Tacos
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 132
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