Dee's Roast Pork for Tacos

Dee's Roast Pork for Tacos

371
RMARMOLEJO 0

"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."

Ingredients

4 h 15 m servings 207 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 600 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. 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.
  3. 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.

Footnotes

  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
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Reviews

371
  1. 476 Ratings

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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 ...

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 ...

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...

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 ...

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...

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 ...

I doubled all the spices for this recipe and I used homemade taco seasoning and a California ground chili powder which has half the amount of heat that normal chili powder has but still packs th...

This was a really great recipe, very flavorful. I will be making this again, but couldn't quite give this five starts. The cooking time was far too little for me, as some others have noted. Beca...