Pulled Pork Tacos

I love love Taco night!!!!

Have I mentioned that my husband makes the best Taco.

Plating wise I had to help him but everything was all him. 

I think my cooking is okay, but I swear he's the best cook.

Our weekends definitely has been a lot about homemade food, yummy drinks and just a lot of family time.

We don't know how long is this lockdown going to be. 

But, for now we are just going to enjoy all of this family time we have.

Anyways, this is a really good Taco recipe!

I prefer Pulled pork more than anything and hubby had the best idea for making it in the crockpot.

Let me know what you guys think!!

Slow Cooker Pulled Pork Tacos

Ingredients

• 3 pounds pork shoulder roast
• 1 onion diced
• 4 garlic cloves minced
• 2 tablespoons tomato paste
• juice of one lime 1-2 tablespoons
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon red chili flakes

Instructions

• Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
• Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
• Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
• Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.
• After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60minutes.
• Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
• Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat.  When pan is hot, add 1 tablespoon of oil.  Add the carnitas in batches, careful not to crowd the pan.  Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries.  Once bottom is crispy, turn the meat, until desired crispiness is reached.
  For the Tacos:

Ingredients

• 2 cups Slow Cooker Mexican Shredded pork Can be made ahead of time
• 8 small corn tortillas or flour tortillas, if you prefer
• Sour Cream

For The Cilantro Lime Slaw:

• 3 cups cabbage thinly sliced
• 3 carrots shredded
• 1/2 cup cilantro roughly chopped
• 1 japaleno diced
• 2 tablespoons lime juice about 1 lime
• ½ teaspoons coarse sea salt or to taste. Use half the amount if using regular table salt.

Instructions

To Make The Cilantro Lime Slaw

• Add all ingredients for slaw to a large bowl, toss together until fully mixed.  Set aside.

Assemble Tacos

• Optional step: Heat a skillet over medium heat.  Spray the tortillas on both sides with a little oil.  Heat the tortillas in a skillet until starting turn golden and a bit crispy.  Flip and do the same on the other side.
• In one tortilla, add about 1/4 cup of the Mexican shredded pork, top with cilantro lime slaw and sour cream.

It was on of the best Tacos I had!

So yummy!

Enjoy!

xoxo