Crispy Pork Tacos with Rice & Beans
Tender pork shoulder braised low-and-slow, then crisped in the oven. Served with warm tortillas, Mexican rice, refried beans, fresh radishes, and lime—a complete weeknight dinner plate.
- Total time
- 28 min
- Servings
- 4
- Calories
- 580
- Protein
- 48g
Ingredients
- 2 lbs pork shoulder, boneless, cut into 2-inch chunks
- 1 whole white onion, halved
- 1.5 cups Mexican rice (uncooked)
- 1 can (15 oz) refried beans (canned or cooked)
- 12 whole corn tortillas (or flour, 6-inch)
- 1 bunch radishes, thinly sliced
- 2 whole lime
Instructions
- 1
Place pork chunks and halved onion in a heavy skillet with 1 cup water, 1 tsp salt, and 1/2 tsp pepper.
- 2
Cover and simmer over medium-low heat for 18 minutes until pork is tender and shreds easily.
- 3
Remove cover, increase heat to medium-high, and cook 3 more minutes until liquid mostly evaporates and pork browns.
- 4
While pork cooks, prepare rice per package directions and warm beans in a saucepan over low heat.
- 5
Warm tortillas in a dry skillet 20 seconds per side until pliable and fragrant.
- 6
Arrange pork, rice, beans, tortillas, radishes, and lime wedges on a platter and serve immediately.
Tools you’ll need
- 12-inch heavy skillet or Dutch oven with lid
- saucepan
- cooking spoon
- platter or serving plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
