Goat Cheese Pork Tacos
Topped with Red onions and Mushrooms!
This recipe was created by complete accident. I had been craving tacos so I decided to unthaw the only pork roast I had in the freezer which was a picnic roast, any other pork roast would work well to. For the toppings I used mushrooms and red onions which was what I had in my fridge. I had stopped at a local farm store for cheese but all they had was feta goat cheese which turned out to be perfect pairing with these tacos. Of course I had to make these tacos again the following week to be able to record accurate measurements and this time I added an optional topping, homemade guacamole or serve the guac with homemade potato and beet chips.
One of the best things I was reminded of when I made this meal for the first time is the importance of cooking with what one has in there fridge. Also you will more than likely be surprised at how delicious these random meals become. I’m already planning on making them again in the very near future. Another lesson that I have learned from all my years of cooking is that savory recipes are guidelines, you don’t always have to strictly adhere to a recipe in order for it to be delicious especially if it’s just for a causal weeknight meal.
As always it’s been a pleasure. Thank you again for visiting my second favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day!
Goat Cheese Pork Tacos
Ingredients
- 1 2 LB Pork Roast My favorite to use is a picnic roast
- 2 tsp Taco Seasoning
- 2 tsp Spanish Style Smoked Paprika
- 1/4 tsp Garlic Granules
- 1/4 tsp Onion Granules
- 1.5-2 Cups Vegetable or Chicken Broth
- 2 TBSP Tomato Paste
- Salt & Black Pepper
- 1 Large Red Onion Sliced
- 8 OZ Baby Portobello Mushrooms Sliced
- 8 OZ Goat Cheese
- Tomatillos Salsa & guacamole Optional Toppings
Instructions
- Pour 1.5-2 cups vegetable broth into a casserole dish, enough liquid to cover the bottom of the casserole dish. I like to use my 4 quart casserole dish. Roast at 250 degrees for 4 hours for a 2 pound roast. Increase to 300 degrees if you want to shave some time off the roasting time. You may also slow roast it in the crock pot on low heat for 5 hours .
- Once the meat is completely fall off the bone tender, take the roast out of the pot and pour juices into a bowl to use later. Shred the meat into smaller pieces using a couple of forks. I know some people also use a hand held beater but for a two pound roast it was easiest to just use a couple of forks.
- Place meat back into the casserole dish. Add the spices, one cup of reserved juices and two tablespoons tomato paste, mix. Increase oven temperature to 350 degrees and place the casserole dish with the meat back into the oven for 20-30 minutes. If you are making this in a dutch oven, you could simmer it on stovetop for 15-20 minutes. The sauce should get nice and thick while it's roasting the additional 20 minutes in the oven.
- While the meat is in the oven for the last 20 minutes lightly sauté the sliced mushrooms and red onion. Serve tacos with veggies, crumbled goat cheese and salsa of choice. I like using my homemade tomatillo salsa, the recipe is posted on a previous blog.
- The same night I also made homemade potato chips and served it with guacamole, so delish!
- I save any bones from roasts, place it in a gallon freezer bag, place it in the freezer and add bones to it till you have enough to make a pot of broth.