Best Roast Pork Tacos With Tomatillo Salsa Recipes

PORK IN TOMATILLO SALSA

Steps:

• Season the pork with salt, garlic powder and pepper. Let sit for a few minutes.
• Preheat 4 tablespoons of oil in a large, heavy skillet to medium for a few minutes.
• Brown the pork as best you can on all sides in the hot oil.
• Pour in 3 cups of warm water. Stir well, scraping the bottom of pan to get all those bits of flavor off the bottom. Cover with tight lid and continue cooking at heat right below medium for about 45-60 minutes or until the liquid evaporates.
• While pork is cooking, add your tomatillos, jalapeños, onion and garlic to a pot of simmering water. Simmer for 10 minutes or just until tomatillos turn from bright green to olive green.
• Using a slotted spoon, transfer salsa ingredients to the blender. Add cilantro and salt to taste. Blend on high until very smooth. Set aside.
• Once all the liquid has evaporated from the pork, add the diced onion and garlic. Saute for 2 minutes. Pour in the salsa. Stir in the oregano and bay leaves. Reduce heat. If adding nopales, add them in right now. Cover and cook at a steady simmer for 20 minutes.

PORK IN TOMATILLO SAUCE

Steps:

• Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
• Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
• While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
• Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
• Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.

DEE'S ROAST PORK FOR TACOS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks.
• Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.

AL PASTOR TACOS WITH ROASTED TOMATILLO AVOCADO SALSA

Steps:

• To a blender, add the orange juice, vinegar, chili powder, garlic, salt, cumin, paprika, chiles, adobo sauce, chopped onions and chopped pineapple. Blend until smooth. Pour the marinade into a large resealable bag, and add the pork butt and oregano. Refrigerate for at least 4 hours and up to 24 hours.
• Preheat the oven to 325 degrees F.
• Remove the pork butt from the marinade and set onto a rack set in a roasting pan. Pour the chicken stock into the bottom of the pan and cover the dish with foil. Roast until an internal thermometer reads 185 degrees F, about 4 hours.
• Increase the oven temperature to 425 degrees F and cook for an additional 20 minutes to caramelize the pork. Remove from the oven and rest for 20 to 25 minutes.
• Meanwhile, preheat a grill to medium-high heat. Brush the pineapple wedges with vegetable oil, grill 2 to 3 minutes per side, and once cool enough to handle chop into a small dice.
• When ready to serve, carve the meat into 1/4- to 1/2-inch slices. Serve the pork in warmed corn tortillas; garnish with the remaining finely diced white onion, cilantro, lime wedges, diced grilled pineapple and Roasted Tomatillo Avocado Salsa.
• Preheat the oven to 350 degrees F.
• Toss the tomatillos with olive oil, season with salt and pepper, and place on a baking sheet. Roast until nicely charred, about 10 minutes. Remove from the oven and set aside to cool.
• Combine the tomatillos, 1/4 cup water, cumin, salt, avocado, garlic, jalapenos, onions, lime juice and cilantro in a blender and puree until completely smooth. Place in the refrigerator and allow the sauce to settle before serving.

TOMATILLO PORK ROAST

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
• Bake in the preheated oven for 6 hours.
• Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.