My family loves taco night. We have it most every week on Thursday. TACO THURSDAY! After a few weeks of having the same ole, same ole beef or chicken tacos. I decided to switch it up a bit. We’ve had fish tacos and shrimp tacos. But our favorite lately has been pork tacos. And this is a crock pot meal. It made enough to have lunch the next 2 days as well. For lunch, I served it over rice….Mmmmm!
Here’s what you need:
- 2-3 lbs of pork shoulder roast
- 2 cans of mild green chilis
- 1 cup of beef broth
- 1 medium onion, chopped
- 2 tbsp of cumin
- 2 tsp of oregano
- 1 tbsp of garlic, minced
- a dash of olive oil
- Cover the pork in salt and pepper and then brown on all sides in a hot pan. This should only take 5 minutes max. Note-this was the first time I’ve done this and it was so worth it. The pork ended up having crunchy edges after being cooked in the crock pot all day! This technique seals in the flavor.
- Put the browned pork in the crockpot and slice some slivers in it. You will put the garlic into those slivers.
- Mix the spices with the beef broth and then pour that over the meat.
- Then put the top on and cook 8-9 hours on low or 4-5 hours on high. Once it’s finished, you will shred up the pork and let it sit in the juice.
- I fry up some corn tortillas and serve in them with fresh cilantro and raw onion on top.
And if you like this recipe – feel free to share!