This coriander seasoned pork filling is a change of pace for tacos.

Source: Better Homes and Gardens


Recipe Summary test

15 mins
2 hrs 30 mins
2 hrs 45 mins
3 cups cooked meat


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Place roast in a large saucepan or Dutch oven; add enough water to nearly cover. Stir in onions, jalapeño peppers, garlic, coriander, cumin, oregano, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 2-1/2 to 3 hours or until very tender.

  • Remove meat from liquid with a slotted spoon; discard cooking liquid. When cool enough to handle, shred the meat. Use as a filling for tamales or tacos. Makes 8 servings (about 3 cups cooked meat).

Crockery-Cooker Directions:

Trim fat from meat. If necessary, cut meat to fit in a 3-1/2- or 4-quart crockery cooker. Add 1 cup water and the remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Continue as directed.


Place shredded meat in a freezer container. Cover and freeze for up to 3 months. Thaw overnight in refrigerator before using.

Nutrition Facts

188 calories; fat 12g; cholesterol 74mg; saturated fat 4g; protein 20g; sodium 192mg.