• SO NOM NOM

Pork Tacos

Inspired by Tacos al Pastor, these are the next best thing if you do not have a rotisserie. Give them a try to shake up your normal, boring menu and create smiles all around the family table! I made homemade tortillas, but you can buy the packaged flour tortillas if you would rather! You can use any of your own sides as topping options. (I love mine with meat, cheese sprinkle, salasa verde, shredded lettuce, green onions and extra cilantro!) Add or remove for your own custom table offerings! #porktacos #tortillas #tacosalpastor #sonomnom4u

All Ingredients:

Marinade Ingredients:

1/2 cup hot pepper oil

juice of 1 fresh lime

1 TBSP season salt

1 TBSP cumin

1 packet of taco seasoning

2 cups water

Meat Ingredients:

1 (3 lb) pork loin

Taco Ingredients:

Soft Tortillas (Get the recipe here! or buy packaged ones!)

1 stick of butter

1 tsp cumin

juice of half a lime

1 tsp salt

Your choice of toppings:

Lettuce, shredded

Cheese, shredded (we like queso quesadilla)

Green onions, chopped

Cilantro, chopped

Salsa Verde

Salsa

Hot Sauce

Sour Cream


Directions:

Take the pork loin roast and trim the fat off the outside. Slice it thin all the way down the roast, making big, round slices. Set Aside.


Marinade Directions:

In a bowl, add all marinade ingredients. Whisk until well blended. Add the thin sliced meats and make sure the slices are all coated witht he marinade. If the marinade does not coat the meat, add cold water until all meat is covered and stirt it too ensure flavors mix. Cover and refrigerate a minimum of 2 hours. 4 hours is amazing.


Meat Assembly Directions:

Remove meat from refrigerator. Take one piece at a time and place each piece onto a skewer. Make sure there is a platter below you, it is drippy. You only need one skewer. stack the meat all on the skewer, repeating the process until all meat is on the skewer. Now, heat the grill on high for about 10 minutes.


Take the skewer of meat to the grill. Make sure the meat closely stacked. Place the skewer of meat onto the top rack of the grill. Close the lid. Every 10 minutes, roll the skewer of meat slightly to ensure it is browning evenly on all sides of the meat. When the meat reaches 165 degrees F, remove it from the grill. Let the meat cool about 10 minutes and using a potholder to hold the skewer, place the skewer over a cutting board, loop side up, point side down and push the meat downward so it remains stacked. Holding it with your hand, slice thin slices all around until all the meat is sliced off the skewer. Place sliced meat and juices into a bowl. Set aside.


In a small bowl, melt a stick of butter in the microwave. Add a tsp cumin, the juice of half a lime, and a tsp salt. Whisk until blended. Pour butter mixture over the hot sliced meat, and toss to coat.

Serve with warm flour tortillas and all the toppings you chose.

These are so delicious!


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