Hi Guys~Welcome back! We had a Mexican Fiesta at our house last night and the star of the show were these mouth-watering Pork Tacos. They are one of our absolute favorite meals! The pork taco meat is super easy to make and great to feed a crowd with. Those of you who know me, probably already know that Mexican food is my very favorite food, hands down! I love it…all of it! Tacos, enchiladas, fajitas, chimichangas, margaritas, guacamole…I could go on and on with my love affair. But seriously, give this recipe a try, I promise you are going to like it. Even if you don’t like spicy or Mexican food, these are very mild and the only heat comes from salsa or taco sauce that you put on top. I like to serve the shredded Pork meat on corn and flour tortillas and loaded up with sour cream, guacamole, shredded cheese, and salsa. Simply delicious!
Enjoy my friends…and as always….
Just Keep Cooking! xo, Jacque
To get started , you will need to marinate the pork overnight in the refrigerator. Yes, it is a plan ahead meal, but well worth the wait! You will need 2-3 lbs of boston pork butt roast(diced in 2 inch pieces), 1/4 cup lime juice(aprox 2 limes), 1/2 cup orange juice(2 oranges, or use not from concentrate juice), and 2-3 garlic cloves, minced. Mix all together in plastic gallon baggie or bowl and set in frig. Next day, pour into baking dish(or foil throwaway pan, if you are lazy like me!) with the juices, add a sprinkle of salt, pepper, garlic salt and oregano and cover with foil. Bake at 275 F. for about 5 hours.(It has to be cooked low and slow to get really tender and yummy!) Remove foil last 30 minutes to brown up. Cool a bit and shred with 2 forks. Delicious!
*(Working today…no worries…just dump the marinated meat and juices into a crockpot/slow cooker and cook on low for 8-10 hours…dinner will be ready when you get home!) 🙂
- 2-3 lbs boneless boston pork butt roast (diced in 2 inch pieces)
- 1/4 cup lime juice
- 1/2 cup orange juice
- 2-3 cloves fresh garlic-minced
- 1/2 tsp oregano
- 1/2 tsp garlic salt
- salt & freshly ground black pepper
- shredded colby jack cheese (opt'l)
- sour cream (opt'l)
- guacamole (opt'l)
- salsa or taco sauce (opt'l)
- In a large bowl combine pork pieces, lime and orange juices, and fresh minced garlic. Stir together. Cover and refrigerate overnight.
- Preheat oven to 275 F. Pour pork and juices into baking pan and sprinkle with oregano, garlic salt, and salt and pepper. Cover with foil and bake for 5 hours. Remove foil last 30 min of baking to brown. Cool a bit and shred meat with 2 forks.
- To serve: Place shredded pork on warmed flour or corn tortillas and top with cheese, sour cream, guacamole or avocado slices, and salsa or taco sauce(if you like!)
This looks delicious and I can’t wait to try it !
Thanks Alicia! I hope you like it! 🙂