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Tender, shredded pork seasoned with Latin-inspired flavors makes the perfect filling for tacos.
Heat oven to 275°F. Melt 1/4 cup Cinnamon Sugar Butter Spread in 8-quart ovenproof saucepan or Dutch oven over medium heat. Season pork with 1/2 teaspoon salt. Place pork into pan; cook over medium heat, turning once, 5-7 minutes or until browned. Remove pork from pan; set aside.
Add 1 tablespoon Cinnamon Sugar Butter Spread to pan. Add onions, bell pepper, jalapeño pepper and garlic. Cook 4-5 minutes or until vegetables are softened. Add cumin and chili powder. Cook, stirring constantly, 1 minute. Add tomatoes, vegetable broth and oregano; stir to combine.
Return pork roast to pan. Cook over medium heat 4-6 minutes or until vegetable mixture comes to a boil. Cover pan with lid; transfer pan to oven.
Bake, turning roast over every 45 minutes, 2 1/2 hours or until meat shreds easily with fork. Remove roast from pan; shred with forks.
Fill each tortilla with about 1/2 cup of pork mixture. Top with salsa and guacamole. Garnish with lime wedges, if desired.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3245
© 2014 Land O'Lakes, Inc.
Let’s be honest – I’m always looking for quick meal ideas. By the time I get home from work, I have about a half hour to throw dinner together and get it on the table. Most (okay, ALL of the time) I have an unhappy one-year-old pulling at my leg as if to say, “Mom, why is there not food on my high chair tray yet?!” So, when it comes to meals, the quicker the better.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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