I really, really love tacos. I could eat them at any time, in any form. My friends laugh at me because when it comes to grabbing a bite, I always say, “We could get a taco!” When it’s time to meal plan, don’t put it past me to have some sort of taco included in the weekly menu. I even said to Aaron once, “We’re going to make a child out of a taco.”
I love tacos.
But today I needed help. My to-do list was longer than Crystal Gayle’s hair, so I delegated my slow cooker to handle the leg work. It was the best decision of 2010. These tacos were succulent, flavorful, tender. In other words – to. die. for.
After the Christmas holidays make these one weekend and sit back and watch your life come together.
Mexican Pulled Pork Tacos:
What it takes for 140:
* 1 (3 lb) pork loin roast, excess fat trimmed
* 1 medium onion, sliced
* 2 cups store bought, refrigerated salsa
* 1 Tbs. cumin
* 1 Tbs. taco seasoning
* 1 tsp. ground coriander
* 1 tsp. garlic salt
* 1 Tbs. chili powder
* 1 avocado
* 1/4th cup cilantro, chopped
* 4 radishes, sliced thinly
* 1/2 lime
* flour tortillas (or corn)
* coarse salt and freshly ground pepper
Place the pork roast in a slow cooker. Season with cumin, taco seasoning, ground coriander, garlic salt and chili powder. Throw the sliced onion over the roast. Add the salsa and 1/4th cup water. Stir to combine and let it cook on low for 8 to 10 hours. Using tongs or 2 forks, shred the pork right there in the slow cooker. Once it’s good and shredded, let it simmer for an additional 15 to 30 minutes, to absorb the liquid, and become edible gold.
Make a simple guacamole with the avocado, lime juice, 1/2 the cilantro and garlic salt.
Heat your tortilla up however you like. I like to microwave mine for 30 seconds.
Top each tortilla with the mouthwatering shredded pork along with a dollop of guacamole, a few sliced radishes and cilantro for garnish. You are going to faint.