- 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.
- 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
Place pork, Knorr Liquid Seasoning, vinegar, water, garlic, peppercorns and bay leaves (jalapeño if using) in the crock pot.
Cover and set to low heat 6 to 8 hours turning over half-way through cooking.
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.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
Add coconut milk, cumin and coriander. Cook for 5 minutes.
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.
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.