Pulled Pork Taco Soup Food

QUICK TACO SOUP WITH PORK CARNITAS

Steps:

• Heat the oil in a large saucepan over high heat.
• Add the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat.
• Add garlic and onion, sauté until onion becomes translucent (2 minutes), then add the capsicum (bell pepper) and cook for 1 minute until softened.
• Return the pulled pork into the saucepan and add all other ingredients except salt and pepper. If you are making this ahead to FREEZE, see below for instructions.
• Stir to scrap the brown bits from the pulled pork off the bottom of the pan to mix in with the soup flavours.
• Bring to boil then turn down heat slightly and allow to simmer rapidly for 3 minutes so the flavours can come together. If you are using crushed tinned tomatoes instead of passata, let it simmer for a further 5 minutes to let the tomatoes breakdown a bit. If the soup gets too thick to your liking, just add a bit more water.
• Do a taste test, then season with salt and pepper. It is important to season last because different stock brands have different levels of saltiness.
• Serve with toppings of choice. The more toppings = more delicious!

PULLED PORK TACO SOUP

Steps:

• To a large pot add pulled pork, corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
• Pour in beef broth and allow to simmer on medium/low for 35-40 minutes.
• Serve topped with sour cream, shredded cheese, and fresh diced cilantro.

PAT'S PULLED PORK TACOS

Steps:

• Preheat the oven to 325 degrees F.
• Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.
• Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
• Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw.
• Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
• Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.

PULLED PORK TACOS

Steps:

• For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
• Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
• Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
• When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

PULLED PORK TACO

Steps:

• Heat oven to 300 degrees.
• Tear off 2 large sheets of aluminum foil and layer one on top of the other. Place the pork roast in the center of the foil and season all sides with salt, pepper and cumin. Spoon jam over the pork, turning to coat.
• Fold the double layer of foil around the pork, crimping the endes carefully to tightly seal. This is extremely important, for the juices must NOT leak out during cooking or you will have a dry roast.
• Place the foil-wrapped roast in a baking dish and roast until fork tender. For me this is usually about 3 hours.
• Remove from oven and allow to cool. Unwrap the pork and reserve the juices, onions and jalapenos. Discard the foil.
• Use 2 forks to shred the roast. If it is well-cooked, it should practically fall apart.
• Place pork in a serving bowl, pour reserved juices over meat. Add cooked onions and jalpeno rings, and toss.
• Serve with tortillas, cilantro, guacamole, sour cream, salsa and lime wedges if desired. (I usually do not use salsa.).

PULLED-PORK TACOS

Steps:

• In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.

LEFT OVER PORK AND BLACK BEAN TACO SOUP

Steps:

• For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
• Chop onion. Add all remaining ingredients EXCEPT SALT.
• Simmer for about 20 minutes and salt to Taste.
• Garnish bowl with shredded cheese and sour cream.

SMOKY PORK TACO SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Add taco seasoning and ranch dressing mixes; cook and stir 1 minute.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

HONEY BBQ PULLED PORK TACOS

Steps:

• Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
• Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
• Add the bottle of barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue or salsa if needed.
• Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.