Slow-Cooker Pork Tacos with Fresh Tomato Salsa

I love meals that I can prep and forget about for the day.  This recipe came out of Southern Living magazine.  I have tweaked it to fit our style.  The key is browning the pork prior to placing it in the slow cooker for the day.  It seals in the flavors and is delicious.  Your home will smell delicious and you will be so happy at dinner time.  The meat is so yummy and makes great leftovers.

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1 (4 to 5 lb) boneless pork shoulder or pork butt
1 T chile powder
1 T black pepper
1 t ground cumin
1/2 t granulated sugar
1 T plus 1/2 t kosher salt, divided
2 T Canola oil
1/4 cup apple cider
4 oregano springs
1 cup chopped tomato
1 jalapeno chile, seeded and finely chopped (about 2 T)
1/4 cup chopped red onion
1 T fresh lime juice
12 (6 inch) flour tortillas
1 T smoked paprika
1/2 t cayenne pepper
1/4 cup chopped fresh cilantro

Cut pork shoulder into 2 pieces.  Combine chile powder, black pepper, cumin, cloves, sugar and 1 T of salt in a small bowl.  Sprinkle mixture over all sides of pork pieces.

Heat oil in a large skillet over high.  Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side.  Place pork in a slow cooker; add vinegar and oregano.

Cover and cook on LOW until pork falls apart easily with shredded with a fork, 8 to 10 hours.

Stir together tomato, red onion, lime juice, jalapeno, and remaining 1/2 t salt in a bowl. Chill at least 2 hours or up to 24 hours.

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Shred pork in slow cooker with 2 forks; stir in paprika and cayenne.

Toast individual tortillas in a skillet.

Serve pork on tortillas topped with salsa, cilantro, and sour cream.  We like to add black beans to our tacos.  And of course we like to have our chips and salsa.

Looking Forward,
Amanda

 

 

Mexican Stack-Up

Stack It Up!

I grew up enjoying Mexican Stack-Up.  It is an great meal that is tasty and easy.  Plus how fun to design your own stack-up masterpiece!  Thanks mom  for introducing a fun and easy dinner.

Have fun playing!

Mexican Stack-Up

2-3 lb. pork roast

1 t oregano

3 T chili powder

1 medium onion

3 garlic cloves

1/4 t tabasco

3 t salt

1 t thyme

3 c dried pinto beans

1 can Rotel

Place all ingredients in a large crockpot and cover with water.  Bring to a boil.  Turn to low & cook for 6 hours.  Really that’s it!

This is how I serve it: Shred pork (seriously so tender a two year old could do).  Then drain beans.  Set up your garnishes.  Serve with tortilla chips.  Top with grated cheese, tomatoes, onions, avocados, sour cream, hot sauce, chopped lettuce, and your heart’s desires!  Honestly, stack it up!

A trick I learned from my mom- soak the beans the night before.  It makes them tender and easier to cook.  Thanks, Mom!

Leftovers turned Quesadilla

The next day, we designed our own quesadillas.  Heat in skillet, fold in half, proceed to eat!  Looking Forward to leftovers!