Wednesday, October 9, 2013

Pulled Pork Tacos

OH MY GOODNESS! I don't know why I don't make these more often! Not only are these ridiculously easy but they are RIDICULOUSLY GOOD!
This is a recipe that my mom had started making during my teenage years and I fell in love with them. These flavors in the cooking liquid is amazing that you don't even need to top your tacos with anything, unless of course you want to. The flavors remind me of a classic Mexican taco wagon. You know the ones I am talking about!
Cooking the meat in the crockpot allows the flavors to really develop in the meat while making the meat nice and tender, also making it easy to shred.
One thing I love about shredding meat is that it makes it go a long way. I did a pretty small roast and we will be eating this for leftovers for at least a few days. This is also a meal that warms up fantastic.
You will not be mad you tried this one out.
This is how my mom makes it. We do it a little differently so I will add my directions down below in my notes. They both taste great and pretty much the same.

Pork Roast (I use the ones from Costco that come in a 4 pack)
salt, pepper, garlic salt, onion salt
water 1-2 cups
1/2 onion chopped
2 cloves garlic, minced
1/2-1 tsp. crushed red pepper flakes
1/2 bunch cilantro, chopped
1 TBSP  tomato powder (GF, check the ingredients. The brand I buy does have gluten in it)
1 can diced green chilies
Monterrey Jack cheese (GF, Shred it yourself. Shredded cheese usually contains gluten to help it from sticking together)
corn or flour tortillas (GF, just watch what you buy)

1. Place roast in crock pot and season with salt, pepper, garlic salt, and onion salt.
2. Add water around roast. (Don't pour on top or you will lose the seasonings you just put on)
3. Add 3/4 of the chopped onion, garlic, red pepper flakes, and cilantro.
4. Let sit in crock pot on high for at least 4 hours or on low for 6-8.
5. About 30-1 hour before you want to eat it pull the roast out and add the tomato powder to the broth.
6. Shred the meat and place back in the crock pot for at least 30 minutes.
7. While shredded meat is soaking up all that yummy goodness take out a saute pan and saute the remaining chopped onion with 1/2 can diced chilies.

To Serve:
Place saute'd onions and chilies on large deep plate. Scoop out the meat with a bit of sauce and put it on top of the saute'd stuff. Top with Monterrey Jack cheese and add a little bit more liquid on top to help melt the cheese.
* Now my mom likes to serve this up with warmed flour tortillas. Rip bits of the tortilla off and grab chunks of meat out of the big dish.*

**Randi's Side Notes**
~ Okay this is how our recipes differ. We use the same ingredients only I am a little bit lazy with mine. Instead of saute'ing the onion and chilies and just throw them in the crock pot with everything else. I also use a whole can of the chilies cuz I don't like to waste food. I also like to add just a tiny bit of the tomato powder to the top of the roast while it is cooking as well. Other then that its the same.
~ I personally like to just let people dish up how much meat they like and let them top it with however much cheese they like on their own plates.
~ This last time I used corn tortilla's that had been heated in a fry pan and they were fantastic. I just filled them like a regular taco rather then making it really messy this time.
~ I usually like to just eat the meat plain with nothing else in with it, although I have been found to add some lime, extra cilantro, and onion from time to time.
~ I think you could totally do this recipe with chicken, in fact that may be something I need to try out!
~ Diet friends, if you want to try this recipe while you are in the initial first 3 weeks do this with chicken, and leave out the tomato powder. Yes it adds amazing flavor, but there are so many other great flavors in it that you will still end up with a great product in the end. Obviously once tomatoes are added back in, I would definitely recommend using the powder! Also, serve it up inside a lettuce wrap until you are able to have corn tortillas, or just eat the meat plain.  
~To make this freezer friendly simply cook as above and shred. Then place meat and juices in containers in the freezer. When ready to use unthaw and reheat.


4 comments:

  1. These were exactly as described above - super easy and super delicious!! We loved them! I thought the meat might be a little too spicey (I am wuss when it comes to spicey foods. But the heat wsd just the right amount. I followed the recipe to a T, the only difference we did was add a little cilantro/onion/lime mixture to the top of the taco and of course I had to top mine with a little dollop of sour cream because I'm an addict ;) all-in-all this was a delicious, easy recipe that we will definitely do again and again!!

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  2. Replies
    1. Thanks Stacy! These are my favorite!!

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