I first found this recipe from Taste of Home and I have loved it ever since. It always seems to come out slightly different each time I've made it, but it's always been soooo good!
Slow-Cooked Pork Tacos
Ingredients:
1-2 lb pork roast
1 medium bell pepper (red or green), chopped
1 medium onion, chopped
1 Tbsp lime juice
1-2 garlic cloves, minced, or 1/2-1 Tbsp garlic powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
corn or flour tortillas, or taco shells (hubs had flour tortillas, and the kids & I had taco shells)
toppings of your choice: salsa, hot pepper suce, sour cream, sliced green onions, avocado, shredded cheese, tomato, lettuce, etc.
Directions:
Combine pork, bell pepper, onion, lime juice, garlic, cumin, salt & pepper in a 3-qt slow cooker. cover and cook on high 4-5 hours or until meat is very tender. Shred pork with two forks. Serve pork taco mixture on tortillas or taco shells with toppings of your choice.
If freezing: Prepare as directed in slow cooker. After shredding cooked pork, place pork mixture into a quart-size freezer bag and lay flat in freezer. Thaw 24 hours in refrigerator. Heat in microwave or saucepan on the stove and serve taco-style.
1-2 lb pork roast
1 medium bell pepper (red or green), chopped
1 medium onion, chopped
1 Tbsp lime juice
1-2 garlic cloves, minced, or 1/2-1 Tbsp garlic powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
corn or flour tortillas, or taco shells (hubs had flour tortillas, and the kids & I had taco shells)
toppings of your choice: salsa, hot pepper suce, sour cream, sliced green onions, avocado, shredded cheese, tomato, lettuce, etc.
Directions:
Combine pork, bell pepper, onion, lime juice, garlic, cumin, salt & pepper in a 3-qt slow cooker. cover and cook on high 4-5 hours or until meat is very tender. Shred pork with two forks. Serve pork taco mixture on tortillas or taco shells with toppings of your choice.
If freezing: Prepare as directed in slow cooker. After shredding cooked pork, place pork mixture into a quart-size freezer bag and lay flat in freezer. Thaw 24 hours in refrigerator. Heat in microwave or saucepan on the stove and serve taco-style.
This post is linked to Crock Pot Wednesdays at Dining With Debbie!
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This post came to me so timely. I cooked a few good size misc chops in the CP today loosely following your recipe per our individual tastes and then http://mom2priceboys.blogspot.com/2010/03/what-to-do-what-to-do.html
ReplyDeletehappened and I needed to stretch my few measly chops from a nice chops and gravy over potatoes dinner for 4 somehow into a hearty dinner for 8 with no more meat. So adding a can of re fried beans and a simple white rice I am making tacos. Thanks for the idea.....Julie
Awesome! Always glad to help. Way to go stretching the meal out. :)
ReplyDelete