Shredded Pork Tacos with Carrot Cabbage Slaw & Mango Salsa

Name: Shredded Pork Tacos | Taylor Farms
Prep time: 1 hour, 40 minutes
Cook time: 1 hour, 40 minutes
Yield: 6
Cuisine: American
Ingredients: 1 cup Taylor Farms Shredded Carrots; 1 cup Taylor Farms Shredded Red Cabbage; 2 Tbsp canola oil; 3 ½ lbs. boneless pork shoulder or pork tenderloin; 1 Tbsp chili powder; 1 Tbsp dried oregano; 2 tsp ground cumin; 1 Tbsp white wine vinegar; 2 ½ cups chicken stock; Flour tortillas, warmed and lightly charred over the stove; Sliced limes; 1 mango, diced; 1 cup pineapple, diced; 2 green onions, sliced; 1 tsp lime zest; 1 Tbsp lime juice; ¼ c white wine vinegar; 2 Tbsp sugar; 2 Tbsp vegetable oil; Salt to taste; Pepper to taste

Shredded pork tacos are always better with a little bit of fresh, zesty slaw on top. While you’re at it, how about a little mango salsa on the side? Heck, you should probably go ahead and make it all yourself, huh?

This tantalizing Shredded Pork Tacos recipe has all the makings for a taco truck-worthy dish. And it’s ready to impress hungry guests, family, or even just yourself. With one bag of Taylor Farms Shredded Carrots and Shredded Red Cabbage in the fridge, you’ve got what you need for the slaw part, which is a super convenient head start. So, roll those sleeves up and get to work—it’s taco time.

Total TIME

1 hour, 40 minutes

SERVINGS

Ingredients

1 cup Taylor Farms Shredded Carrots
1 cup Taylor Farms Shredded Red Cabbage
2 Tbsp canola oil
3 ½ lbs. boneless pork shoulder or pork tenderloin
Salt and pepper
1 Tbsp chili powder
1 Tbsp dried oregano
2 tsp ground cumin
1 Tbsp white wine vinegar
2 ½ cups chicken stock
Flour tortillas, warmed and lightly charred over the stove
Sliced limes

For the Salsa:

1 mango, diced
1 cup pineapple, diced
2 green onions, sliced
1 tsp lime zest
1 Tbsp lime juice
Salt

For the Slaw:

¼ c white wine vinegar
2 Tbsp sugar
2 Tbsp vegetable oil
Salt to taste
Pepper to taste

Directions

Preheat oven to 350 degrees. In a large Dutch oven with lid, heat the oil until hot. Season the pork generously with salt and pepper.
Sear the pork in the Dutch oven pot until golden brown on all sides. Remove pork and drain off fat.
Add the chili powder, oregano, cumin and toast the spices until fragrant, 30 seconds. Add the vinegar and stock and stir well. Stir up all the brown bits on the bottom of the pan. Return the pork to the pot and arrange in a single layer in the liquid. Increase heat to high to bring to a boil. Cover and put the pot in the oven and roast for about an hour, turning occasionally. Add more stock to the pan if it becomes too dry.
Once the pork is tender and pulls apart easily, remove from the oven and shred with two forks. Remove the lid and return the pan to oven and roast until the pork caramelizes and the ends become browned and crunchy, 30 minutes.
While the pork roasts, make the salsa and the slaw. Combine all the ingredients for the salsa and medium bowl and toss together. Then combine all the ingredients for the slaw in a medium bowl and toss together.
Serve pork in a warmed tortilla and top generously with mango salsa and carrot cabbage slaw.

Why Buy Tortillas When You Can Make Them?

There’s a special charm in a homemade flour tortilla. Softer, fresher, and more flavorful than their store-bought counterparts, flour tortillas are surprisingly simple to make and require just a few pantry staples. So, for those up to the challenge, here’s an overview of how to create easy homemade flour tortillas:

You will need:

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 Tbsp vegetable oil or lard

First, in a large bowl, combine the flour and salt. Then, gradually add the water and oil (or lard), stirring until the mixture forms a smooth, cohesive dough. The dough should be slightly sticky but firm. If it’s too dry, add a bit more water; if it’s too sticky, sprinkle in a little extra flour.

Turn the dough out onto a lightly floured surface and knead for about 3-4 minutes until it becomes smooth and elastic. Next, divide the dough into roughly 8-12 equal pieces (depending on the desired tortilla size), shaping each into a round ball. Cover the dough balls with a clean cloth and let them rest for at least 15 minutes (or up to an hour if you’ve got the time.) The resting period helps the dough to relax, making it easier to roll out—a nice bonus.

After the dough has rested, use a rolling pin to roll out each piece into a thin, flat circle, about 6-8 inches in diameter. Try to keep a consistent thickness so they cook evenly.

And now for the fun(ner) part. Heat a large skillet or griddle over medium-high heat. Place a tortilla in the skillet and cook until small bubbles form on the surface, which should take about 1-2 minutes. Flip it over and cook for another minute, or until the second side is speckled with brown spots.

Transfer the cooked tortilla to a plate and cover with a clean cloth to keep it warm and soft while it awaits the others to join. Repeat the process with the remaining dough, and store any unused tortillas in an airtight container after they’ve had time to cool. Then wrap up the shredded pork and pat yourself on the back for a taco nicely done.