Pork Tacos In Flour Tortillas Food

THE BEST CARNITAS TACOS (PULLED PORK TACOS!)

The Best Carnitas Tacos (pulled pork tacos!) image

Carnitas Tacos (pulled pork tacos) are THE BEST ever! The slow cooker Mexican pork is unbelievably tender and flavorful. Add a scoop of guacamole to a tortilla (or lettuce wrap!), top with a big pile of pulled pork and dig in!

Provided by Kristen Stevens | The Endless Meal

Categories Dinner

Time 8h10m

Number Of Ingredients 8

Ingredients

Mexican Pork Carnitas
2 large ripe avocados
Juice from ½ lime
1 clove garlic (finely minced)
A pinch of salt
12 small tortillas (corn, flour, or paleo)
Minced red onions (to serve)
Other optional toppings: sour cream, minced cilantro, tomato salsa, a squeeze of lime juice

Steps:

Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.

Nutrition Facts : ServingSize 2 tacos (⅙ of the recipe), Calories 589 kcal, Carbohydrate 44 g, Protein 42 g, Fat 27 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1323 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 19 g

PORK TACOS IN FLOUR TORTILLAS

Pork Tacos in Flour Tortillas image

Another recipe from Grandmother's test kitchen--the Grandson's are keeping me busy. They said they loved this with my salsa. We live in Taco-Land. Who would of thought they like this better!

Provided by out of here

Categories One Dish Meal

Time 3h20m

Yield 20 pork tacos

Number Of Ingredients 9

Ingredients

5 lbs pork butt
5 garlic cloves
10 tablespoons seasoning salt (Lawry's)
10 tablespoons butter
1 (1 1/4 ounce) taco bell chipotle flavor taco seasoning mix
salsa
20 flour tortillas
aluminum foil
3 cups cheddar cheese

Steps:

Cut the 5 pound pork butt in 5-1 pound pieces.
On each piece put 1 garlic clove, 2 tablespoons seasoned salt and 2 tablespoons butter.
Wrap each pound piece of pork very tightly in the tin foil.
Bake in a 250° oven for 3 hours, or until easy to shred.
When cool, shred the pork-and add 1/2 the package of the taco seasoning and a little juice from the pork, as not to be dry.
I fried the flour tortillas in a frying pan with a little oil.
When you turn the tortilla over, put some cheese on to melt.
Now some shredded taco meat, then top with
salsa and roll up.

Nutrition Facts : Calories 465.7, Fat 31.5, SaturatedFat 14, Cholesterol 107.9, Sodium 406.3, Carbohydrate 15.9, Fiber 0.9, Sugar 0.7, Protein 28.1

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