Shredded Pork Tacos

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Shredded Pork Tacos
We love Mexican food at our house and this is my go to recipe for taco meat. I usually double the recipe and freeze it in individual portions to use later. Then I’ll use it again for enchiladas, taco salads or quesadillas.

We had a family get together recently and I did a taco bar. My new son-in-law loved this taco meat and asked me for the recipe. So I decided I should probably share it with everyone!

Shredded Pork Tacos


  • 2 lbs. cubed pork meat
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 t. chili powder
  • 1/4 t. ground cumin
  • 1/4 t. salt
  • 1 4 oz. can chopped green chilies
  • 1 10 oz. can Rotel diced tomatoes and chilies, Do not drain


Brown pork, garlic and onion in 2 T. hot oil until brown. Add chili powder, cumin and salt. Cook 1 minute to toast spices. Stir in chilies and tomatoes. Bake at 350º covered, in a pan with a tight fitting lid, for 2 – 3 hrs until fork tender, add water if necessary. Shred meat. Cook off any remaining liquid on the stove.

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