Here’s an awesome pork soft tacos recipe for you to try. Tender pieces of pork with guacamole, pico de gallo and more all wrapped in a soft corn tortilla. Add some refried beans and rice and you’ve got a meal like you would find in a good Mexican restaurant. These pork soft tacos are delicious!
1 1/2lb. pork butt
1 1/2 teas. salt
1 teas. pepper
1 teas. garlic powder
3/4 teas. dry mexican oregano
3/4 teas. cumin
1 1/4 teas. chili powder
1 1/4 teas. onion powder
3 tbsp. oil
Trim most of the fat off of your pork and dice into small pieces ( 1/4 to 1/2 inch cubes ) and place in a ziplock bag. Add all other ingredients and mix well by “mushing” it around in the bag. Refrigerate for at least 30 minutes. 2 hours is better, overnight is best to allow flavors to incorporate.
To cook, place a small amount into a preheated skillet ( high heat ) and cook ( stirring occasionally ) until seared on all sides (add a drizzle of oil if you’re not using a nonstick pan to keep from sticking ). This only takes about 3 to 5 minutes per batch. The reason to do small batches is to avoid steaming the meat. As soon as the meat hits the pan the juices start to come out, you don’t want this. Keeping your pan at high heat will sear the meat locking in the juices. If you crowd your pan with too much meat as the liquid comes out it cannot evaporate fast enough and the meat will start to steam instead of sear. This tends to make the meat dry since more of the juices escape. This is good information to keep in mind when pan searing any type of meat.
Note: don’t start cooking your meat for your pork soft tacos until all of your toppings are ready for easy assembly.
Ingredients: Pico De gallo
2 tomatoes ( small dice )
1/2 onion ( small dice ) ( red or white is best )
1 small jalapeno pepper ( fine dice )
1/4 cup fresh cilantro ( small chop )
1/2 lemon ( just the juice )
1/3 teas. salt
1/4 teas. pepper
1/4 teas. garlic powder
1 pinch dry oregano
1 pinch chili powder
1 pinch cumin
Method: Pico De gallo
Add all ingredients into a bowl and mix well. Cover and refrigerate. Your pico de gallo is ready for pork soft tacos.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure to stir occasionally.
Another note: The heat in a jalapeno pepper comes from the membranes around the seeds so if you like it hot don’t remove the seeds, if you like medium remove half of the seeds, for mild remove all of the seeds. Caution, do not touch your face or eyes after cutting your jalapeno, it can burn you.
2 ripe avocados
1/4 cup pico de gallo
1 teas. salt
1/4 teas. pepper
1/2 lemon ( just the juice )
Cut avocados in half by running a knife all the way around the avocado from top to bottom. Hit the seed with the blade of your knife and give it a slight turn, this should loosen the seed for removal. Use a spoon to scoop out the meat of the avocado and add to a medium to big bowl. Add salt, pepper and lemon juice to the bowl and mash with a fork until you have the consistency of chunky mashed potatoes. Stir in your pico de gallo and refrigerate. You guacamole is now ready for the pork soft tacos.
Great tip for storing guacamole:
Guacamole will turn brown on you in a few hours. The lemon juice helps to counteract this but if you want to keep it fresh for more than a day you need to keep air completely away from it. I’ve heard of tricks like putting it in Tupperware or zip lock bags, even covering with plastic wrap. The best way that I recommend is to put it in a clean bowl and flatten it to a smooth surface. You can then pour a thin layer of lemon juice or water over the top, this ensures that absolutely no air can get in to ruin your guacamole. When you are ready to use it again, simply pour all of the liquid off of the top and give it a stir. You will be able to keep the guacamole for at least 3 to 4 days.
Ingredients: Pork Soft Tacos
pico de gallo
cheese ( fine shred ) queso fresco is good for this as well as cheddar
10 to 12 6in. corn tortillas
Method: Pork Soft Tacos
Set up and assembly line starting at one end with guacamole, pico de gallo, cheese and hot sauce. Brush a thin layer of olive oil onto both sides of each tortilla and warm. You can warm by heating them on a 350 degree griddle flipping them occasionally until warmed through or by putting them into a 350 degree oven ( on the rack ) for 2 to 5 minutes, depending on your oven. Wrap them in foil to keep warm. Batch cook your pork. After a batch is cooked place about 2 tablespoons onto a tortilla and add your guacamole, pico de gallo, cheese and hot sauce. You want to do this while the meat is hot. Continue until done or when you have enough tacos. Add some refried beans and rice and you’re ready to eat 🙂
I think you’ll really enjoy the flavor of these pork soft tacos. The pico de gallo and guacamole add a refreshing taste and crunch that really compliments the tacos. Any unused portions can be stored in the refrigerator for a few days. The pork can be frozen for up to 2 months.