Delicious pork roast shredded and mixed with onion, garlic, and cheese fried inside a tortilla shell until golden and crispy. A family favorite. Serve with salsa and shredded lettuce.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the pork roast into thirds, and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover, and simmer 1 hour, or until pork reaches an internal temperature of 145 degrees F (63 degrees C). Drain, cool, and shred.

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  • Place the shredded pork in a bowl, and season with garlic salt, salt, and pepper. Mix in the Cheddar cheese and onion.

  • Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

332.2 calories; 20.7 g protein; 13 g carbohydrates; 64.5 mg cholesterol; 731 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/08/2007
I thought this was pretty good. I used leftover pork roast flour tortillas and added salsa. Read More
(10)

Most helpful critical review

Rating: 3 stars
05/09/2004
This was OK but we thought it needed more seasonings. I just cooked the pork whole in my slow cooker all day until it shredded itself. I cooked it in chicken broth. I will try this again with more seasonings such as Fiesta Fajita add some green chili peppers and fry the shells without the meat in them because the first one I did as written and the pork mixture got oil in it. Read More
(19)
13 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
01/08/2007
I thought this was pretty good. I used leftover pork roast flour tortillas and added salsa. Read More
(10)
Rating: 3 stars
05/09/2004
This was OK but we thought it needed more seasonings. I just cooked the pork whole in my slow cooker all day until it shredded itself. I cooked it in chicken broth. I will try this again with more seasonings such as Fiesta Fajita add some green chili peppers and fry the shells without the meat in them because the first one I did as written and the pork mixture got oil in it. Read More
(19)
Rating: 4 stars
01/08/2007
I thought this was pretty good. I used leftover pork roast flour tortillas and added salsa. Read More
(10)
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Rating: 5 stars
07/02/2011
This was fabulous. I did use flour tortillas instead of corn because that is what I had on hand (and did not fold in half but fried flat like a quesadilla) and did add about 1 tablespoon of dry taco seasoning. The whole family loved it. I was looking for a great way to use up leftover pork roast as it always seems to get thrown out and this is now where all of our leftover port roast will go. Very delicious!! Will definitely be making again as everyone is already asking when we can have them next. Thanks so much for sharing this recipe. Read More
(7)
Rating: 4 stars
04/01/2010
I recently ate a pork chalupa at a local restaurant and enjoyed it so much so I was very anxious to try this recipe. I started with a leftover boneless pork chop that I sliced thin and sauteed with onion. Added some oregano garlic and a tiny bit of balsamic vinegar. I layered the meat mixture on a corn tortilla added cheese and made a quesadilla. EXCELLENT way to give leftover pork a completely new flavor. Read More
(5)
Rating: 5 stars
07/31/2011
My family enjoyed these pork tacos. It was time consuming to shred the pork but worth the effort. The only change that I made was to add some taco seasoning to the pork for additional flavor. Read More
(2)
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Rating: 5 stars
03/04/2011
I used leftover roast and different ingredients but this was great. Thanks for a great way to re-create leftovers. Read More
(2)
Rating: 5 stars
03/29/2010
I love this recipe!!! I have been making it for a couple of years now and I am surprised no one else has rated it. The thing that makes it so yummy is to me is adding the chedder chesse in with the meat while it is still slightly warm. It blends so nicely with the meat and you can throw it right into the tortilla. Be careful that your meat is not too hot; otherwise you get little balls of cheese in with your pork. Read More
(2)
Rating: 5 stars
01/10/2011
The whole family loved it. Served with green chili. We will be making this again very soon. Read More
(1)
Rating: 2 stars
01/19/2017
Yuck! These were not good! Garlic and tacos are not a good mix. Also very bland! Read More