Sunday, March 2, 2014

Recipe: Pulled Pork Tacos

I made a delicious new taco recipe last week. This was our first time using pork in tacos and it was a nice change. It was super easy to cook since most of the cooking is done in the crock pot. This was the day I worked out while both girls napped so I felt very productive! The image above is via the website, How Sweet It Is. Her image is much prettier than mine. She has a ton of recipes on her website and they look so delicious. I can't wait to try more.

Pulled Pork Tacos with Sweet Chili Sauce
(serves 4-6)

4 pounds pork roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons olive oil
8 ounces beer
2 cups sliced green cabbage
2 cups sweet chili sauce
1 lime, juiced
a bunch of (4-inch) tortillas, for serving (I used our favorite corn tortillas)
cotija cheese, for crumbling (I used shredded cheddar)
My beer of choice:

Cilantro Avocado Cream:
1 avocado, chopped
1 lime, juiced + zested
3 tablespoons sour cream or greek yogurt (I used 0% fage greek yogurt)
3 tablespoons chopped fresh cilantro

1. Heat a large skillet over medium-high heat and add olive oil
2. Cover the pork with salt, pepper, paprika, onion powder, and garlic powder
3. Sear the pork on all sides just until it is golden brown, about 1-2 minutes per side
4. Remove the pork and place it in the crock pot
5. Pour your favorite beer over top, cover, and cook for 8 hours on low (ours took 5 hours, then I turned onto warm until we were ready to eat, about 2 more hours)
6. After 8 hours, remove the top and pull the pork apart with tongs or forks. Toss it well with the beer and cover it and let it cook for another 15 minutes or so. Taste the pork and season it additionally if desired.

Cabbage Slaw:
Add cabbage to large bowl. Toss it with the sweet chili sauce and the lime juice, adding in a pinch of salt. You can make this a few hours ahead of time and keep it in the fridge if desired.

Avocado Cream:
Add the avocado, lime juice, and zest, sour cream or yogurt and the cilantro to a food processor. Blend until pureed and creamy (my cilantro didn't puree well so it was a little thicker).
Assemble the tacos by adding some pork to each tortilla and covering it with a drizzle of the avocado cream. Add the slaw on top and crumble on a bit of cheese.

I first warmed our corn tortillas in a pan. The avocado cream was delicious and I will definitely use this again on other taco recipes. I used leftovers the next two nights and made a taco salad with the extra cabbage as the base layer, pulled pork, cheese, avocado, salsa, and crumbled tortilla chips.

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