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As for the number of servings that can be served to make Mike's Shreadded Pork Tacos is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Mike's Shreadded Pork Tacos yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Mike's Shreadded Pork Tacos using 29 ingredient type and 13 manufacturing steps. Here's how to make the dish.

This delicious pork taco recipe is brought to you by the sticky, albeit talented, tiny little fingers of my 7 and 8 year old culinary students. They also only used homemade salsas and guacamole! One tip tho? IMHO? A good squeeze of lime on each taco really does make this dish! Excellent ideas and work kiddos! So juicy!

Ingredients and spices that need to be prepared to make Mike's Shreadded Pork Tacos:

1. 1 (2.5 lb) Pork Shoulder Or Butt Roast
2. 2 (32 oz) Boxes Chicken Broth [use 1.5+]
3. 1 Mexican Beer
4. 1 Medium Diced Green Bell Pepper
5. 1/2 LG Diced White Onion [+ reserves]
6. 1/2 LG Diced Red Onion [+ reserves]
7. 1 (10 oz) Can Rotell [or more]
8. 2 Small Oranges [halved - divided]
9. 2 Limes [halved - divided + reserves]
10. 1/2 Cup Fresh Cilantro [+ reserves]
11. 1 EX LG Jalapeño [+ reserves]
12. 2 tbsp Cumin [divided]
13. 1 tsp Mexican Oregano [crushed]
14. 1 (4 oz) Can Green Chilies
15. 1 (10 oz) Can Tomiitillas [hand crushed]
16. 1 (4 oz) Can Green Chilies
17. 1 Head Fresh Garlic [minced]
18. ● Garnishes & Side Options
19. Shreadded Cabbage
20. Sliced Radishes
21. Sliced Avocados
22. Lime Quarters
23. Sour Cream
24. Red & Green Salsas [see my EZ recipes]
25. Leaves Fresh Cilantro
26. Chilled Guacamole [see my EZ recipe]
27. Shreadded Cheeses
28. Sliced Jalapeños
29. Warmed 6 " Tortillas [flour or corn]

Steps to make a Mike's Shreadded Pork Tacos

1

Here's the majority of items you'll be needing. Roast and seasonings not pictured here.

2

Add1 1/2 boxes chicken broth, 1 bottle Mexican beer,1 tbsp Cumin, 1 halved lime, 1 halved orange and 1 two pound pork roast to a large pot. SImmer on high for 1 hour covered.

3

In the meantime, chop your main pot ingredients, condiments/reserves and refrigerate until needed.

4

After 1 hour, add your primary ingredients [everything except for reserves] and seasonings to your simmering pot. Simmer for 1 1/2 to 2 hours longer. Or, until pork is falling apart. Add reserved 1 tbsp Cumin last.

5

Strain your solids from your broth and reserve both separately. Fork shred your pork roast. I reserve the fluids for the following day to rehydrate any leftovers.

6

Place a small amount of your broth back into your shreadded pork, mix and seal tightly until ready to fry.

7

Add some lard to a high heated pan. You're wanting to put a sear or char on one side of your pork mixture. Much like Carnitas.

8

Add your pork mixture to your heated pan. Allow any fluids to dissipate and a char to form on the bottom. Add salt at this point if you'd like.

9

To Construct Tacos: Smear 1/2 side of tortilla with sour cream and the other with guacamole. This will help the pork mixture and vegetables to hold on firmly.

10

Add heated pork mixture to tortilla and squeeze in a bit of lime juice.

11

Add whatever fresh chilled additions you'd like.

12

Prepare tacos for service and offer lime wedges, green and red salsas as well as other fresh vegetables to the side. Enjoy!

13

My students also made FANTASTIC school lunches with all the sides out of this easy recipe too! Green & red salsas, cheeses, guacamole, tortillas, herbs, limes, shreadded cabbage, sour cream, meats - the works!