Tacos are a big favorite at my house, so I love it when I can cut the meat with a can of beans and make it last longer. But what’s better (I’ve learned) is adding in some mushrooms in addition to the beans to stretch things even further.
The ingredients in this Thai pasta sauce may sound unusual at first, but the end product is an exotic and delicious combination.
If you don’t have a slow cooker I think this recipe alone is worth the $25 or $30 investment (we use this basic, inexpensive slow cooker). We have tested these pork tacos on quite a lot of people (including our dinner club guests), and it gets rave reviews every time! I’ve also already shared another slow cooker favorite of ours “The Best Whole Chicken in a Crock Pot,” which can easily be turned into overnight homemade chicken stock. There is no better way than a slow cooker to make inexpensive cuts of meat delish. Pork Carnitas Tacos Course: Main Course, Slow Cooker Cuisine: Mexican Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours 15 minutes Servings: 8 Adapted from Marcela Valladolid Print Ingredients 2 lbs pork shoulder (or Boston butt roast) cut into 5 or 6 small pieces (in Charlotte we use pork from Grateful Growers Farm, which is sold at the Matthews Farmers’ Market and Hillbilly Produce) 3 teaspoons oregano 2 teaspoons pepper 1 teaspoon salt ½ teaspoon cumin 1 onion cut into 6 or 8 chunks 3 cloves garlic whole 1 recipe salsa Tomatillo (Link in notes. Use this recipe or can be purchased at Trader Joe’s, though theirs is a bit salty) 1 ½ recipe corn tortillas See recipe link in notes 2 avocados sliced cilantro Instructions Mix together oregano, pepper, salt, and cumin and rub on outside of pork pieces in bottom of slow cooker. Throw onion and garlic on top of pork. Slow cook on low for 6 – 8 hours or until meat is falling apart. When finished discard the onion and garlic. Drain meat and shred with a fork. Serve warm with tortillas, tomatillo salsa, avocados and cilantro. Recipe Notes Recipe – Tomatillo SalsaRecipe – Whole-Grain Corn TortillasWe recommend […]
We had this Cobb Salad for dinner tonight, and it was absolutely delicious…and, to top things off, my two daughters (ages 3 and 6) ate it for dinner too!