SHREDDED SALSA PORK TACOS |
Author: Tag Sale Tastes
- 1-1/2 pounds pork tenderloin
- 1 cup beef broth
- 1 cup salsa or picante sauce
- Flour tortillas
- Shredded iceberg lettuce
- Assorted toppings -- grated monterey jack cheese, diced tomatoes, diced onions, pickled jalapenos, diced avocados
- Trim tenderloin of any silverskin. Cut tenderloin into 2-inch pieces and place in a medium stock pot. Add salsa and beef broth. Bring to a boil over high heat, then reduce heat to medium and simmer, covered, until pork is very tender and shreds easily with a fork, approximately 1-½ hours. Using two forks, shred pork. Raise heat to medium high and continue to cook until most of the liquid has evaporated, approximately 5 to 10 minutes longer.
- To assemble tacos, fold tortillas in half and place shredded lettuce in tortillas. Top with shredded salsa pork, and add toppings as desired.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2012/07/16/shredded-salsa-pork-tacos/
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