If you can shake a few spices, open a few cans, and press a couple of buttons, you can make these delicious Shredded Pork Tacos! So savory and tender, and the flavor is amazing. Couldn’t be easier, and couldn’t be tastier.
A few years ago, we lived in Spokane with some dear friends, the Nolans. When we first moved there, the Nolans had 1 baby girl and we didn’t have kids. So, we took our kid-less selves over to their house for dinner all of the time. Shaelynn is an amazing cook, and I love everything she’s ever made. But when I knew tacos were on the menu, I did a happy dance the whole 3 minute drive over to their house.
When I make the shredded pork and pico de gallo on my own house, it is absolutely don’t delicious- don’t get me wrong. But it’ll never be quite the same as eating it around their table. Partly from the memories and the friendship we shared over meals. And partly because Shaelynn has more patience than I do and chops everything for the pico so tiny and perfect.
The secret to a good pico is super tiny chopped tomatoes, onions, and jalapeños. The amounts you use of all of the ingredients depends on your preferences; my ingredients are just a starting point, and the way I like it. But don’t skip the pico! At least get a really good refrigerated salsa if you don’t plan to make pico.
Shredded Pork Tacos
This pork is so versatile- you can make it in the crock pot or the instant pot. I’ve included instructions for searing the meat first before pressure cooking, but honestly I don’t think it does anything that noticeable to the flavor, and I almost always just plop it all right in the pot.
Our favorite way to serve the pork is in fried corn tortillas, loaded with pico de gallo, cheese, sour cream, lime juice, and shredded cabbage or lettuce. We also love it in burritos or burrito bowls, nachos, or quesadillas. It’s one of those rare meals where the leftovers are just as good as the first night you made it.
These tacos make me miss the Nolans every time I make them, but I’m so grateful for the memories of dinners with dear friends. And so grateful that these tacos are so dang delicious.
Shredded Pork Tacos
Ingredients
- 2 pork tenderloins about 3 lbs total
- 1 1/2 tsp. Cumin
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Paprika
- 1/8 tsp. Ground Ginger
- 1/8 tsp. Cayenne Pepper
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 1.5 oz can chopped green chiles
- 1 Small Onion
- 3 Garlic Cloves smashed
- 2 Tbsp. Worcestershire Sauce
Instructions
- INSTANT POT: Cut each pork loin into 2-3 pieces. Combine other ingredients in instant pot and stir to combine. Add meat, close the lid, seal the valve, and set on manual for 40 minutes. Allow pressure to naturally release for 10 minutes, then release pressure. Remove pork and shred, and return to instant pot to stir into juices.OR: Set instant pot to "Sauté". Heat 1 tbsp olive oil in the pot, and add pork pieces to hot oil. Sear on all sides. Remove pork, add all other ingredients to the pot and deglaze the bottom of the pot (make sure no browned bits are stuck to the bottom). Return the pork to the pot, close the lid the lid and seal the valve and set on manual for 40 minutes. Allow pressure to naturally release for 10 minutes, then release pressure. Remove pork and shred, and return to instant pot to stir into juices.
- SLOW COOKER: Combine all ingredients in slow cooker on low for 8 hours, or on high for 5-Shred meat and return to slow cooker to stir in juices.
- To serve: Heat 1/4 inch of oil in a large nonstick pan. Fry corn tortillas for 1 minute on each side. Remove to a plate with a paper towel to drain. Serve corn tortillas with pork, pico de gallo, lime juice, cheese, sour cream, avocado, shredded cabbage or lettuce, as desired.
Pico de Gallo
Ingredients
- 5-6 roma tomatos
- 1/2-1 white onion
- 1 jalapeño
- 1/4 c chopped cilantro
- 1/4 c lime juice from about 2 juicy limes
- 1 tsp garlic salt.
Instructions
- Slice tomatoes in half, and use a spoon to scoop out the seeds. Dice into very small pieces. Dice the onion into very small pieces. Slice the jalepeño in half, and use a knife to cut out the membrane and seeds. Dice into very small pieces.
- Combine all ingredients, starting with 1/2 of the onion and stir together. Taste and add salt, cilantro, onion, and/or lime juice to taste. Allow to rest in the fridge for an hour before serving.
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