It was so easy---I probably spent all of 10 minutes on it. And we had a lot of leftovers, which I love, as they make our lunches so much more tasty! Most importantly, it was totally delicious and got rave reviews from both Tyler and Britt. (She liked it so much, she took the recipe.)
I had to pass it on...
Slow Cooker Pulled Pork Tacos
Ingredients:
2 cups salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
Kosher salt
1 2 1/2 lb. boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup of fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges
Preparation:
In a 4-to-6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add pork and turn to coat.
Cook, covered, until meat is tender and pulls apart easily. (On high for 4-5 hours or low for 7-8 hours.)
Twenty minutes before serving, heat oven to 350. Stack tortillas, wrap them in foil, and bake until warm, about 15 min.
Meanwhile, shred pork using 2 forks and stir into cooking liquid. Serve with the tortillas, cilantro, sour cream, lime and extra salsa. (I just served with sour cream and cheese.)
And because I have to put up a picture so Meg will read this, and I never take pictures of things I cook because I'm too busy eating them, here is a picture from the past that is somewhat related. Sort of...
It's Britt with a different taco. This one was left over from a girls' night at On the Border. On the way home, MB slammed on her brakes and all the leftovers dumped all over the front of the car, covering her textbook "Tonal Harmony" in salsa...and pretty much everything else too. We called it our "Front Seat Fiesta."
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