Pork tacos, truck-style

  • By Ashley Stewart / Herald writer
  • Sunday, April 14, 2013 10:30pm
  • Life

You don’t have to take to the streets to get summer-time street food. Make your favorite food truck-fare right at home with this recipe for pork tacos: Tender shreds of pork shoulder topped with avocado pico de gallo on a warm corn tortilla and served with homemade salsa.

It’s a two-part recipe that combines a lot of ingredients, but it’s well worth the work.

TRUCK-STYLE PORK TACOS (Serves four, two tacos each)

Braised pork and homemade salsa

2 tablespoons vegetable oil

2 tablespoons butter

1 ¼ pound pork shoulder, boneless

Salt, pepper and garlic salt

5 cloves garlic, chopped

¼ cup white onion, chopped

1 cup water

1 Roma tomato, chopped

1/4 cup cilantro

1 large lime

Heat oil and butter in a large skillet. Season pork generously with salt, pepper and garlic salt, then brown for about 5 minutes on each side and remove from skillet. Add garlic and onion; simmer until soft, about 5 minutes. Add tomato and water, bring mixture to a boil. Return meat to skillet, then coat with lime juice and add rinds. Cover with a tight lid and simmer until thoroughly cooked and tender, about 40 minutes. Remove pork and let it rest for about 10 minutes, until it’s cool enough to shred by hand. Transfer the rest of the mixture to a bowl and serve with tacos as a salsa.

Avocado pico de gallo

¾ cup white onion, diced

5 Roma tomatoes, diced

2 large avocados, diced

2 large limes

1/8 to ¼ cup cilantro, chopped

4 radishes

8 corn tortillas

Corn tortilla chips

Combine onion, tomatoes, avocados and cilantro in a large bowl. Coat generously with lime juice and add rinds. Using a cheese grater, carefully shred radishes and set aside for a topping. In a new skillet, heat the tortillas until pliable, about 30 seconds on each side. Add shredded pork, top with avocado mixture and shredded radish. Serve with tortilla chips and homemade salsa.

Quick tip: Save avocado skins to serve salsa. It’s one less dish to do and makes your plate a little more fun.

More in Life

How did 300 feathers get stuck in that old utility pole?

Artful adornment in Everett is the creation of a retired Pulitzer Prize-winning photographer.

‘Found’: Author and climber a 20-year veteran of mountain rescue

In her second book, Bree Loewen shares her experiences of volunteering with Seattle Mountain Rescue.

Herb Alpert aims to uplift the world in two recent albums

The Tijuana Brass bandleader releases a Christmas record and an album of covers.

Slick new V6 engine, safety updates boost Nissan Pathfinder

The SUV’s extensive redesign boosts towing capacity and adds driver assistance technology.

Prioritizing permanence and putting down roots

Adapted from a recent online discussion. Dear Carolyn: I’m at a loss… Continue reading

Foo Fighters bounce back with new album ‘Concrete and Gold’

Foo Fighters, “Concrete and Gold”: Can you hate the Foo Fighters? Not… Continue reading

Taking a service dog on the trail

Tenley Lozano hikes with her service dog, Elu. They have section-hiked the… Continue reading

‘Fixer Upper’ couple say they’re ending popular HGTV show

Chip and Joanna Gaines says season beginning in November will be the last one.

How to shop in the street markets of France

It’s the best way to connect with the nation’s farmers and artisans.

Most Read