“Slowly cooked, tender spicy pork is shredded and served on tortillas with avocados, green salsa, and sour cream--a feast for a crowd.” - by Daisy Brand
Ingredients
Adjust Servings
Original recipe yields 16 tacos
Directions
- Heat the oven to 350 degrees. Place the pork in a 4 quart Dutch oven. Combine the tomatoes, onion, apple juice, lime juice, garlic, chili powder and salt in a medium bowl. Pour the mixture over the pork and cover. Bake the roast for 3 to 3 1/2 hours or until the pork is very tender.
- Remove the pork from the pan and cool slightly. Remove any fat or bones and shred the pork with a fork. Strain the pan juices and return the tomatoes and onions to the Dutch oven. Add the pork to the sauce and mix well. Skim the fat from the pan juices. If the pork is dry, moisten with a little additional juice.
- Wrap the tortillas in aluminum foil and heat for about 15 minutes or until warm. Place 1/4 cup meat on each tortilla. Top each taco with avocado slices, tomatillo salsa and a dollop of sour cream.
Nutrition
Amount Per Serving (16 total)
- Calories
- 282 cal
- 14%
- Fat
- 17.1 g
- 26%
- Carbs
- 20.4 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (12)
Rate This Recipe
"Yay! Finally a pulled pork recipe for the oven! These were a huge hit. I didn't have any apple juice so I substituted chicken broth. I first sprinkled the roast with salt and seared it in the cast iro..." See moren dutch oven, then poured the sauce over and put it in the oven. When the pork was done I strained the juice, discarded the solids, then added all of the juice back to the pork. Delicious!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
