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!!
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.
- 8 corn tortillas
- 2 cups shredded cooked pork
- 1 avocado
- ½ cup queso fresco crumbling cheese
- ¼ cup finely diced red onion
- ½ 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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