- 1 (3 pound) boneless pork roast
- 1 tablespoon garlic salt
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups shredded cheddar cheese
- 1 medium onion, chopped
- 1/2 cup vegetable oil
- 12 (6 inch) corn tortillas
Cut the pork roast into thirds and place in a pot with enough water to cover. Bring to a boil. Reduce heat to low, cover and simmer 1 hour, or until pork reaches an internal temperature of 160 degrees F (70 degrees C). Drain, cool and shred. Place the shredded pork in a bowl and season with garlic salt, salt and pepper. Mix in the cheddar cheese and onion. Heat the oil in a skillet over medium heat. Place equal amounts of the pork mixture in the center of each corn tortilla, and fold in half to form tacos. One or two at a time, cook the tacos in the hot oil until golden brown.
Courtesy of www.allrecipes.com.