I originally had these tacos at a well known fancy Mexican restaurant. I ordered them because I love brussels sprouts and pork, and I initially didn’t notice the squash on the menu. When the plate arrived, it was delicious, but I hadn’t expected such a fall focused dish. Especially because it was April!
I made a mental note to myself that when the leaves and the weather began turning, I would make my own version of these tasty Shredded Pork and Squash Tacos. They came out great!
Get some pork into a pan with hard cider and taco seasoning. Pop this into the oven and let it do it’s thing for about 2 1/2 hours.
Meanwhile, cook down some onions and jalapeños.
Add the squash and let it brown for a few minutes before adding the liquid.
Some milk, paprika, honey, and vinegar. It will separate, but don’t worry.
After the squash is tender, zip it up with the blender.
Shred up the sprouts. You can use a food processor for this.
Then dump them into screaming hot oil to get some nice charred spots.
Everything ready for the tacos.
These tacos have the exact flavors that you are craving right now.
Make them for your family tonight and you won’t regret it!
Dan Whalen gets confused when he eats squash in the spring. He has been blogging for over 5 years at The Food In My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!