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Pork Tacos from Leftover Pork Roast by


1-2 teaspoons olive oil
1 medium red onion, diced
1 cob corn - cut off the cob
black beans, rinsed (unless serving beans & rice as side dish)
About 4 cups leftover diced pork
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
salt & pepper to taste
corn tortillas
vegetable oil for frying
cilantro, lime, chopped tomato, & shredded cheese to garnish (optional)


Heat the olive oil in a skillet, and saute the onions until translucent. Add the diced pork and sprinkle with the seasonings; stir well to coat. Cook for 6-8 minutes on medium heat until thoroughly warmed.

In a separate pan, heat enough vegetable oil to cover the bottom of the pan on medium-high heat. Fry the corn tortillas 1 minute on each side. Drain on paper towels.

Serve with pico de gallo and guacamole.

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