I cooked a pork roast last night and had about half of it left so what to do with it? Tacos are so easy to make and tasty to eat, it was a no-brainer. Whether you make soft tacos like I did or prefer the hard ones, this filling is delicious and so easy to make with a food processor.
First, in a 12″ skillet, over medium heat, add:
1 tablespoon olive oil
Heat till it’s simmering and add:
1 small onion, diced
1 small, sweet pepper (any color), diced
1 teaspoon chili powder (Optional) – I’m not crazy about chili powder so I used sriracha instead
1 teaspoon cumin
1 teaspoon smoked paprika
Stir to combine and cook until the onions are translucent and the peppers soften. Add:
3 cups shredded pork (pulse in a food processor for a few seconds until it’s the consistency you want – be sure to cut into chunks before pulsing!)*
1/2 to 2/3 cup salsa (or plain tomato sauce) – enough to moisten the meat
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder or granules
Stir to combine and heat over low heat for 2-3 minutes until pork is heated through. Makes 8-10 tacos.** Top with refried beans, sliced avocado, cheese, lettuce, salsa, etc., whatever your family likes.
*Don’t have a food processor? Heat the leftover pork roast in a 325 degree oven for about 15-20 minutes and then using two forks, shred the meat.
**There are now a number of tortilla brands available that are gluten free including corn, quinoa, cassaba, cauliflower, etc. I just love the quinoa tortillas. Be sure, if using soft tortillas, to heat them under moist paper towels in the microwave for about 30 seconds before filling.
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