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
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Open the appInstructions
Step 1
Place pork chunks and halved onion in a heavy skillet with 1 cup water, 1 tsp salt, and 1/2 tsp pepper.
Step 2
Cover and simmer over medium-low heat for 18 minutes until pork is tender and shreds easily.
Step 3
Remove cover, increase heat to medium-high, and cook 3 more minutes until liquid mostly evaporates and pork browns.
Step 4
While pork cooks, prepare rice per package directions and warm beans in a saucepan over low heat.
Step 5
Warm tortillas in a dry skillet 20 seconds per side until pliable and fragrant.
Step 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
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