Pulled Pork Tacos
INGREDIENTS
2 ½ lbs. pork loin roast
Juice of 1 lime*
2 tsp. kosher salt*
2 tsp. ground cumin*
1 tsp. chili powder*
1 tsp. garlic powder*
1 tsp. dried oregano*
1 tsp. onion powder
½ tsp. ground black pepper*
1 cup chopped onion* or 1 chopped shallot* (whatever you have on hand will do)
1 cup (plus extra) low-sodium chicken broth*
Optional - freshly chopped cilantro
Corn tortillas*
Toppings (choose any you desire) - shredded cheese*, freshly chopped cilantro, shredded lettuce*, diced tomato*, salsa, hot sauce*, freshly sliced avocado (or quick guacamole – see recipe below), jarred jalapenos
Coconut Lime Rice (see recipe below)
DIRECTIONS
Cut the pork into large chunks. Place in the slow cooker. Add the lime juice, salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings. Top with the onion or shallot.
Cover and cook on high for 4 hours, or on low for 7-8 hours (recommended). Half-way through cooking, check the meat to see how much juice has been produced. If it seems a little dry, add a ½ cup chicken broth. Toward the end of cooking, check the meat again and add another ½ cup chicken broth if most of the liquid has been absorbed. At the end of cooking, before shredding, add more chicken broth if the juices have been absorbed once again. If you don’t have time to check the meat periodically while it’s cooking, that’s okay! Just add ½ cup of chicken broth at the start of cooking and add a bit more when it’s finished, before shredding.
Shred the meat by pulling it apart with two forks. Mix in freshly chopped cilantro, if desired.
I like to serve this pulled pork on warm corn tortillas, (wrap the tortillas in foil and warm in the oven for a bit) topped with all the fixings! To make a quick guacamole for the tacos, simply mash ripe avocados with the juice of 1 small lime (or ½ a large lime) and a sprinkle of salt, pepper and garlic powder.
The tacos pair perfectly with my Coconut Lime Rice (see recipe below). Enjoy!
Wine Pairing
Sauvignon Blanc, Pinot Noir
Kid Version
My older daughter likes this pulled pork taco, with fixings and rice, but my younger daughter prefers a quesadilla. I serve her quesadilla with a side of the rice, a small amount of the pork, along with sliced avocado and diced tomato.
Coconut Lime Rice
Ingredients
Cooked jasmine rice* (or use any leftover cooked rice you have on hand)
Zest and juice of one lime*
1 cup coconut milk* for every 4 cups cooked rice (more or less, depending on how wet you like your rice)
Salt to taste*
Optional – garnish with chopped cilantro
*Indicates Kitchen Staple item
Directions
This recipe is a great way to use leftover cooked rice. If you don’t have any on hand, simply cook rice according to the package. Substitute chicken broth for water for more flavorful rice. Warm the cooked rice, if it is cold, and then add the lime zest, lime juice, coconut milk and salt to taste. Optional - sprinkle on chopped cilantro. Enjoy!
