Mindy's Pork Tacos

Mindy's Pork Tacos

8
MINDYMARIE 0

"Delicious pork roast shredded and mixed with onion, garlic, and cheese fried inside a tortilla shell until golden and crispy. A family favorite. Serve with salsa and shredded lettuce."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 35 m servings 332 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.
  2. Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion.
  3. Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I thought this was pretty good. I used leftover pork roast, flour tortillas, and added salsa.

Most helpful critical review

This was OK, but we thought it needed more seasonings. I just cooked the pork whole in my slow cooker all day until it shredded itself. I cooked it in chicken broth. I will try this again wit...

This was OK, but we thought it needed more seasonings. I just cooked the pork whole in my slow cooker all day until it shredded itself. I cooked it in chicken broth. I will try this again wit...

I thought this was pretty good. I used leftover pork roast, flour tortillas, and added salsa.

This was fabulous. I did use flour tortillas instead of corn because that is what I had on hand (and did not fold in half but fried flat like a quesadilla) and did add about 1 tablespoon of dry ...

I recently ate a pork chalupa at a local restaurant and enjoyed it so much so I was very anxious to try this recipe. I started with a leftover boneless pork chop that I sliced thin and sauteed ...

My family enjoyed these pork tacos. It was time consuming to shred the pork, but worth the effort. The only change that I made was to add some taco seasoning to the pork for additional flavor.

I used leftover roast and different ingredients, but this was great. Thanks for a great way to re-create leftovers.

I love this recipe!!! I have been making it for a couple of years now and I am surprised no one else has rated it. The thing that makes it so yummy is to me is adding the chedder chesse in wit...

The whole family loved it. Served with green chili. We will be making this again very soon.