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Baja Pork Tacos

This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had in Flagstaff, Arizona.

Baja Pork Tacos

From Taste of Home

This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had in Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste. —Ariella Winn, Mesquite, Texas


Total Time

Prep: 10 min.
Cook: 8 hours

Makes

12 servings


Ingredients

  • 1 boneless pork sirloin roast (3 pounds)
  • 5 cans (4 ounces each) chopped green chiles
  • 2 tablespoons reduced-sodium taco seasoning
  • 3 teaspoons ground cumin
  • 24 corn tortillas (6 inches), warmed
  • 3 cups shredded lettuce
  • 1-1/2 cups shredded part-skim mozzarella cheese


Directions

  • Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low until meat is tender, 8-10 hours.
  • Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.


Freeze option

Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

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Food Magazine: Baja Pork Tacos
Baja Pork Tacos
This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had in Flagstaff, Arizona.
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