Friday, June 20, 2014

Crockpot Pork Tacos

If your idea of Mexican food is based on the dollar menu at Taco Bell, you are in for a treat!  Authentic Mexican food is easy to make at home and is quite healthy for you.  This Monday was Cinco de Mayo, so I made these Crockpot Pork Tacos, and they were muy delicioso!
In Mexico, and in authentic Mexican restaurants here in California, there is no shredded lettuce or cheddar cheese.  Tacos are simple and small and are often eaten on-the-go, so they’re not all covered in sauces or messy vegetables.  Chopped onions and cilantro are usually the only thing you’ll see, with a squeeze of lime.  I added avocado to mine because it pairs great with the pork.  It’s a traditional accompaniment to tacos and adds a creamy note to balance out the sharpness of the raw onions.
As far as the pork goes, I usually use a big shoulder roast, but you can use whatever pork roast you like.  The seasoning is simple here, but you can spice it up as much as you want.  Try adding a can of chipotles in adobo sauce for a smoky flavor, or a jar of salsa verde to the crockpot.
Finally, tacos are kind of like sandwiches.  You can make a thousand different kinds of sandwiches and all are tasty.  But if you only ever eat a turkey sandwich, you may never know how much you’d love a Reuben.  So:  if taco night at your house always means ground beef and diced tomatoes, you owe it to yourself to try something new.  Ready?  Vamanos!
Crockpot Pork Tacos
  • 1 large pork roast, 2 or 3 pounds
  • 2 tablespoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 red onion, diced
  • 1 or 2 avocados, sliced or diced
  • corn tortillas
  • lime or lemon wedges, to serve
  1. Combine the salt, garlic powder, and cumin, and rub all over the outside of the pork roast.  Place in your crockpot and cook for 8 hours on low.  When done, the pork should pull apart easily.
  2. Warm up your tortillas:  I wrap a few tortillas in a clean, damp dish towel and microwave for 20 seconds.  If you try to use them cold, they’ll crack!
  3. Shred your pork with two forks, or chop roughly.  To serve, put about 1/3 cup of shredded pork in the center of a tortilla.  Sprinkle with cilantro, onion, and avocado.  Squeeze lime over taco.  Eat several.  Don’t wipe your hands on your pants!
If you have leftovers, and I always do, I usually skip the tortilla and just eat the pork, reheated in the microwave, covered in cilantro, onions, and avocado.  Skip the carbs, and squeeze lots of lime!

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