Savory Pork Tacos
Growing up in Arizona made me a lover of delicious Mexican food. Tacos, chimichangas, burritos and enchiladas, just to name a few. When the summer hits and the heat rises, all I really want to do is eat Mexican food. It is kind of a funny thing.
Thankfully, my children really enjoy most Mexican foods. Mr. Homestead, not so much. He says it is because he ate it too much as a kid. (What?! Not even possible.) But I can't complain because he'll eat it anyway.
One of my favorite meals is tacos. We eat a LOT of tacos. The kids prefer ground beef tacos, but I love pork tacos. They have a little kick and a lot of flavor.
I usually serve them with a avocado ranch or homemade guacamole. I love to add a handful of cilantro from the garden and some pico de gallo from all those fresh veggies from the garden. Makes for a delicious summer meal which also works in the fall.
She heats oil in a pan and heats the tortillas for maybe 5 seconds. They aren't crispy, but nice and warm with a little flavor. (I personally love the tortillas crispy, but that is just me.)
At the end of a long day, nothing says I love you like a warm home cooked meal with fresh herbs and veggies from the garden.
Savory Pork Tacos
Prep time: 30 MCook time: 6 H & 30 MTotal time: 6 H & 60 M
Pork tacos are great for fresh or leftover shredded pork. A yummy homemade salsa or guacamole really brings out the flavor in these tacos.
Ingredients:
- 3 lbs. pork shoulder roast
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 2 tsp cumin
- 2 tsp oregano
- 1 tsp onion powder
- cilantro
- corn tortillas
Instructions:
How to cook Savory Pork Tacos
- Mix all the spices together including the garlic. Rub spices over the pork shoulder.
- Place pork shoulder in slow cooker for 6-8 hours until pork falls apart with a fork and is easy to shred.
- Heat 1 Tbsp of oil in a small frying pan and heat corn tortillas for 5-10 seconds in the oil. Place on a paper towel to drain oil.
- Place shredded pork onto tortillas and top with cilantro.
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