Sizzling pork tacos from City Kitchen at The New York Times by David Tanis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomatillo salsa; Salsa cruda

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tralliott on March 06, 2021

    Good seasoning, but the meat ended up a little tough. If I made it again I'd cut the pork as thin as possible and reduce the cook time slightly.

  • bernalgirl on March 12, 2019

    Great quick taco filling (assuming prior marinade), excellent use of pork shoulder. Made frequently since 2016.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.