Thursday, April 23, 2009

Wok's For Dinner: Slow-Cooked Pork Tacos

This meal is, hands-down, fantastic! The recipe came in one of my Taste of Home Slow Cooker & Casserole newsletters and sounded absolutely delicious, so I added it to my menu for my April Once a Month Mom (OAMM) freezer meal cooking day using some boneless pork chops that I had in my freezer from a previous Angel Food Ministries order. I made a few changes to suit our family's tastes and what we had in the pantry. Click here for the original version at Taste of Home.
Slow-Cooked Pork Tacos
4 boneless pork chops
1/2 cup salsa (used homemade salsa given to us by some friends)
1 medium red bell pepper, chopped
2 Tbsp lime juice
2 garlic cloves, minced (you could use 1-2 Tbsp garlic powder instead)
1 tsp ground cumin
1/2 tsp salt
1/4 ground black pepper
dash Texas Pete hot pepper sauce
flour tortillas
shredded fiesta-style cheese blend
In a 3-qt. slow cooker, combine all ingredients, excluding tortillas and cheese. Cover and cook on high for 4-5 hours or until meat is very tender. If freezing: Allow mixture to cool after cooking. Place into a gallon-size freezer bag. Squeeze out the air and freeze. Thaw at least 24 hours, then heat in saucepan. Place about 1/2 cup pork mixture down center of each tortilla, along with cheese and whatever topping you prefer (sour cream, avacado, sliced olives, etc.)
The kids loved these tacos! I also got a lot of compliments from my husband.

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