Ingredients
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2 lbs boneless pork blade roast, trimmed of fat
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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1/2 teaspoon salt
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2 large onions, quartered
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3 fresh jalapenos, chopped
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8 cloves garlic, minced
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8 corn taco shells or 8 flour tortillas
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1/2 cup taco sauce or 1/2 cup salsa (your favorite)
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2 cups shredded lettuce
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1/2 teaspoon black pepper
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1/2-1 cup shredded monterey jack cheese
Instructions
- Season and rub meat with salt, pepper, coriander, cumin, and oregano.
- Place roast in a large saucepan and add water about halfway up the meat.
- Add onions, peppers, and garlic to pan and bring to a boil.
- Reduce heat, cover and simmer for 2 1/2- 3 hours or until very tender.
- Carefully remove meat from liquid and place on a cutting board with adequate drainage.
- Allow to cool until you can handle it, then shred the meat with 2 forks.
- Set the meat aside and keep warm.
- Warm crispy taco shells for 5 minutes at 350F (if using) or warm flour tortillas briefly in a hot skillet until pliable.
- Build tacos on warmed shells or tortillas with some meat, lettuce, cheese, olives, sliced avocado, and a little salsa.
- Serve at once.