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READY IN 4+ hrs

Dee's Roast Pork for Tacos

Read Reviews (347)

"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." — RMARMOLEJO

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

4 pounds pork shoulder roast
2 (4 ounce) cans diced green chilies, drained
1/4 cup chili powder
1 teaspoon dried oregano

1 teaspoon taco seasoning
2 teaspoons minced garlic
1 1/2 teaspoons salt, or to taste

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Directions

Preheat the oven to 300 degrees F (150 degrees C).
Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

Kitchen-Friendly View

PREP 15 mins
COOK 4 hrs
READY IN 4 hrs 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 11, 2006

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.

—IGLOOSGIRL

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Most Helpful Critical Review

Jan 18, 2011

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.

—Valorie

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443 Ratings

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Sep 22, 2004

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!

—LORIBELL2

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Mar 19, 2006

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!

—NoCarnations

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Jan 06, 2009

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!

—Bryatt

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Feb 07, 2006

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!

—PODGER1

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May 20, 2006

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!

—MORROW2001

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Jun 11, 2012

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!

—Crystal S

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Nutrition

Calories
207 kcal
10%

Carbohydrates
2.8 g
< 1%

Cholesterol
59 mg
20%

Fat
14.6 g
22%

Fiber
1.2 g
5%

Protein
15.9 g
32%

Sodium
600 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dee's Roast Pork for Tacos

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 207
Calories from Fat: 132

% Daily Value *
Total Fat 14.6g 22 %
Saturated Fat 5.3g 26 %
Cholesterol 59mg 20 %
Sodium 600mg 24 %
** Potassium 307mg 9 %
Total Carbohydrates 2.8g < 1 %
Dietary Fiber 1.2g 5 %
Protein 15.9g 32 %
Sugars 0.8g
Vitamin A 19 %
Vitamin C 25 %
Calcium 3 %
Iron 14 %
** Thiamin 40 %
** Niacin 47 %
** Vitamin B6 20 %
** Magnesium 7 %
** Folate 5 %

* 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.