Nov 12, 2013

Slow Cooker Puerto Rican Shredded Pork Tacos

I've totally owed you guys a recipe, so here's a really good one I found in a BHG magazine ad that's super flavorful, colorful, and quite healthy (unless you add yummy cheese and sour cream...).

2-3 lb. pork boneless sirloin roast (preferably tied with kitchen twine to make things easier for you)
1 Tbsp vegetable oil (I used olive oil)
6 cloves garlic, crushed
1 Tbsp cumin
1/2 Tbsp coarse salt
1 tsp dried oregano
1 cup orange juice (or 4 oranges, juiced)
4 limes, juiced

1. Poke 3-5 holes in raw pork roast with sharp knife; stuff with half the crushed garlic.  Warm oil in large skillet over medium-high heat.  Add pork to skillet and brown on all sides, 6-8 minutes total.

2. Combine remaining ingredients in blender/food processor and blend for a few seconds until evenly combined.  Place pork in slow cooker and pour liquid mixture over pork.  Let marinate for about 10 minutes on each side.

3. Turn slow cooker on low; set timer for 8 hours.  After 8 hours, remove pork and shred using two forks on a large cutting board.  Add pork back into juices in slow cooker.

4. Serve shredded pork warm in corn tortillas.  Garnish with fresh salsa and slices of avocado.

Note: Cilantro and shredded lettuce would also be yummy and healthy additions.  (Feel free to add some delicious cheese and sour cream if you're feeling it!)

Enjoy, friends!

Let me know what you think of the recipe!  It's my quasi-paleo attempt at a meal.  I've learned to accept some things like stone-ground corn tortillas, even though they're not "paleo".  I simply cannot survive without chips and salsa...not going to happen folks.


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