Filipino Pork Adobo Taco
Shredded Filipino Pork Adobo Taco (by @cookingwithtin)
  • 10 Min. Prep
  • 20 Min. Cook
  • 4 Servings
  • 407 Calories

Filipino pork adobo with a twist by packed into warm tortillas and topped with tangy fresh Pico De Gallo. These delicious shredded Filipino pork adobo tacos are bursting with umami flavor using Knorr® Liquid Seasoning and a few fresh ingredients. You’ll definitely love this version and will be a new favorite weeknight meal.

Ingredients
  • 900 g lean pork loin
  • 1/3 cup Knorr® Liquid Seasoning
  • 1/3 cup apple cider vinegar
  • 1/2 cup water
  • 5 cloves garlic, crushed
  • 6 grounds peppercorn
  • 4-6 pieces bay leaves
  • 1 jalapeño, chopped
  • 2 tbsp chopped scallions
  • 3-5 pieces corn tortilla  
  • Shredded lettuce
  • Shredded cabbage (for serving)
  • Chopped white onions (for serving)
  • Chopped tomatoes (for serving)
  • Cilantro (for serving)
  • 1 cup Pico de Gallo – recipe follows
  • 2 limes, cut in wedges for serving
  • 4 vine-ripe tomatoes, chopped
  • 1/2 red onion, chopped
  • 1 chili, minced (optional)
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • 1 lime, juiced
  • 1/4 cup extra virgin oil
  • 1 tsp Kosher salt
Directions
1

Place pork, Knorr Liquid Seasoning, vinegar, water, garlic, peppercorns and bay leaves (jalapeño if using) in the crock pot.

2

Cover and set to low heat 6 to 8 hours turning over half-way through cooking.

3

Remove the pork, shred with two forks and put it back in the crock pot for one more hour to let the flavor get into the meat.

4

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

5

Add coconut milk, cumin and coriander. Cook for 5 minutes.

6

4 To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of shredded pork down the center, and sprinkle with some lettuce, and onion. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

7

Fro the Pico de Gallo: In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes to an hour to allow the flavors to marry. Yields 2 cups.