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Shredded Pork Tacos with Chimichurri Sauce

Shredded Pork Tacos {with Chimichurri Sauce}.

We cooked a gorgeous Boston Butt Pork Roast this weekend that was seasoned oh so beautifully.  We’re now having a blast coming up with ways to use shredded/pulled pork.  We had Cuban Sandwiches on Saturday, pulled pork and gravy over mashed potatoes on Sunday, and these heavenly Shredded Pork Tacos {with Chimichurri Sauce} on Monday.  Talk about the roast that keeps on giving!!

Shredded Pork Tacos with Chimichurri Sauce1

I absolutely loved these tacos.  Simple and delicious.  Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

Because I haven’t had a proper introduction to Carnitas {Mexican Pulled Pork} I purposely avoided calling these….those.  For one, I was completely happy using a pair of tongs and flame roasting the corn tortillas over my gas stove burner.  Not that I don’t love a deep fried tortilla, but this Healthy Choice gave me all I needed.  Also, we actually cooked this Boston Butt Roast in our crock pot and you know what that means, melt in your mouth goodness.  I think for Carnitas the pulled pork needs a ‘crisping’ step, which likely calls for a dip in hot oil.  I resisted the urge :)

So instead of Carnitas, we have Shredded Pork Tacos {with Chimichurri Sauce}.  Full of flavor.  And I mean full.  The pork was seasoned wonderfully and the Chimichurri Sauce is a flavor explosion.

Shredded Pork Tacos with Chimichurri Sauce3

Shredded Pork Tacos {with Chimichurri Sauce}

Libby with Lemony Thyme
Prep Time 10 mins
Total Time 10 mins
Servings 4


  • 8 corn tortillas
  • 2 cups shredded cooked pork
  • 1 avocado
  • 1/2 cup queso fresco crumbling cheese
  • 1/4 cup finely diced red onion
  • 1/2 cup Chimichurri Sauce see recipe link in post
  • fresh cilantro leaves for garnish


  • Warm corn tortillas over an open flame or in a skillet. Layer each tortilla with warm shredded pork, sliced avocado, crumbled queso fresco cheese, a sprinkle of diced red onion, and a spoonful or two of Chimichurri Sauce. Garnish with fresh cilantro leaves.

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