Shredded Pork Tortilla Stacks

Making pork loin isn’t very difficult, however at times after roasting the loin in my oven it has turned out quite dry.  No amount of sauce or gravy is going to help.  Turning to a much under used convenience appliance in our kitchen has helped our pork loin remain moist, juicy, and tasty.  I am referring to the slow cooker.  I’ve been trying to utilize it more it our kitchen.  We have had some phenomenal success recently with pork loin. A few weeks ago Eric had taken some out of the freezer.  We buy the whole loin at our local grocers when they have a sale, bring it home and divide it into thirds or fourth depending on the size, freezing it for later use.
This time I used a jar of my home canned sweet-hot pepper rings and a jar of green olives as ingredients for a shredded pork recipe.  We crave mexican-style food and this pork is just right for filling a soft tortilla, making quesadillas, or these awesome tortilla stacks.  This recipe is quick, can be made while at work, or while at home working on neglected chores.  Basting the pork is not necessary, but if at home while this is cooking go ahead and put forth a little effort!  Sautéing the vegetables, and layering the stacks is really the extent of the work involved in this dish but your loved one will think you slaved all day.  This recipe serves four but can be adapted easily for two.  Just halve the tortillas and adjust cheese, corn and beans as needed.  Cook the pork as directed and there will be plenty for tomorrow’s dinner for two as well.  Serve it with rice or come up with your own leftover pork recipe.  For those remaining beans and corn, add some diced tomatoes, chilies, and lime juice to make a salsa to serve along side.

Shredded Pork Tortilla Stacks
Recipe by:
Serves: 4 +leftovers
  • 1 16 oz jar sweet hot peppers
  • 1 8 oz jar green olives
  • 1 lime
  • 1½ lbs pork loin
  • 2 teaspoons salt
  • 1 teaspoon coriander
  • 12 corn tortillas
  • ½ cup canned black beans
  • ½ cup canned corn kernels
  • 1 cup shredded cheese (we used gruyere)
  • 1 onion sliced thin
  • 1 green pepper sliced thin
  • 1 bunch cilantro
  • 2 green onions
  1. Drain most of the liquid off sweet hot peppers and green olives. Place peppers and olives with some of liquid remaining into food processor and pulse, chopping finely.
  2. Place pork loin in slow cooker with peppers, olives, juice and zest of lime, salt, and coriander.
  3. Cook on low all day, basting as needed spooning mixture over pork.
  4. When pork is cooked thoroughly (check with meat thermometer) remove from slow cooker and shred apart with fork. Return to slow cooker and mix with peppers and olive mixture.
  5. In skillet on stovetop sauté peppers and onions together.
  6. Assemble stacks. Place 4 corn tortillas on large baking pan.
  7. Divide beans and corn over tortillas. Sprinkle with cheese.
  8. Layer another tortilla, followed by shredded pork.
  9. Divide peppers and onions over 4 tortilla stacks. Sprinkle with cheese.
  10. Top with tortilla.
  11. Sprinkle with remaining cheese.
  12. Place in 400º F oven until cheese is bubbly, and tortillas and cheese are beginning to brown. Serve garnished with green onions and cilantro if desired.
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