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Shredded Pork Tacos

 Shredded Pork Tacos
I used to make a similar recipe with beef, but I switched to pork when we lived in Singapore for 3 years. Beef was expensive and not very good there. We like it so much with pork, we never switched back.
2 ServingsPrep: 10 min. Cook: 30 min.


  • 1 pork tenderloin (3/4 pound), cut into 1-inch pieces
  • 1 teaspoon vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 to 4 flour tortillas (7 inches), warmed
  • Shredded lettuce and chopped tomato, optional


  • In a skillet, brown pork in oil. Remove from pan and keep warm. In
  • same skillet, saute onion and garlic in drippings until tender. Stir
  • in the tomato sauce, chilies, chili powder, salt, oregano, cumin and
  • pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for
  • 20 minutes or until pork is tender.
  • Cool slightly; shred with two forks. Return to sauce; heat through.
  • Serve in tortillas with lettuce and tomato if desired. Yield: 2
  • servings.

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Shredded Pork Tacos (continued)

Nutritional Facts: 1 serving (1 each) equals 429 calories, 12 g fat (3 g saturated fat), 95 mg cholesterol, 1,668 mg sodium, 39 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.