Hello Everyone! I’m super excited to share my favorite Shredded Pork Jicama Tacos and Plantain Tostones! These are super easy to whip up once you have the shredded pork down and you can really top it with anything! Today, I topped these sautéed red bell peppers, jalapeno’s and then fresh cilantro…..with a dash of lime! These are perfect for Taco Tuesday…or Wednesday…Thursday…and everyday!
First, lets start with the shredded pork:
Serves about 4 people. Cook for 8 1/2 hours on low or 3-4 hours on high
- 2lbs. of pork shoulder roast
- 1 medium onion cut into thin wedges
- 2 cloves of garlic
- 2 tsp dried oregano
- 2 tsp paprika
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 1 tsp of coarse salt
Trim some of the fat off of the pork. In a bowl, combine the oregano, paprika, coriander, cumin, cayenne, and salt. Mix this together and rub it over the roast. Heat olive oil or ghee in a large skillet over medium-high heat. Meanwhile, place the sliced onion and garlic cloves at the bottom of the crock pot. Return to the skillet and add the roast, cooking all sides till they are brown. Once done, place in crockpot and cook away!
Shredded Pork Jicama Tacos:
Makes about 4 tacos. Prep time 15 minutes, cook time 10 minutes.
- 1 Mandoline (for jicama)
- 1 jicama peeled and sliced
- 1 1/2 cup of shredded pork
- 1/2 of large red bell pepper diced
- 1 jalapeno cut into slices
- 1TBS of ghee or olive oil
- fresh cilantro
- 1 small lime
The jicama can be tricky. To cut one into taco slices, you need to cut the ends off of each side and then you can pull the outer layer off like an onion. Then, cut in half and place one half through the mandoline. (Make as many taco slices as desire) *** Tip, if this sounds to exhausting, H-E-B usually sells pre-cut jicama taco slices in the produce section!
Next, place the 1Tbs. of ghee into a skillet on medium-high heat. Once heated, place the red bell pepper and jalapenos in the skillet and allow to cook for 3 minutes. Next add the shredded pork to the mixture and continue to cook for about 5-7 minutes.
You can now assemble your jicama tacos adding the shredded pork mixture on top of the jicama slices and top with cilantro and lime!
- 1 large green plantain
- 1 1/2 TBS of coconut oil
- few pinches of coarse salt or Himalayan salt
Preheat the oven to 425 degrees. Cut both edges off of the plantain and slice the green skin down on 3 sides, making sure you do not cut into the meat. This allows you to peel the green skin off of the plantain. Next cut the edge of the banana at a diagonal, making the slices around 1/8 inch. You want the tostones to be roughly around the same length and width as the ones in the picture!
Next, heat the coconut oil up in the microwave, and line a baking sheet with parchment paper. Dip the slices into the coconut oil then place on the parchment paper. Once done dipping each slice into coconut oil, sprinkle all of them with the salt. Bake for 15 minutes or until lightly golden-brown. Enjoy!!!!!
** If you’re feeling extra festive, add a side of guacamole to dip the tostones in! 🙂