Pulled Pork Taco's (Crockpot Recipe)

This recipe is so incredibly simple and gives you delicious pulled pork to use for tacos. To me, they tasted like I'd gone and dined at a gormet restaurant. If you're looking for a family taco night recipe that's just as easy but better, this is it!

I've divided the ingredient list into what you need for the pulled pork, and ingredients that I used for making the tacos.

Ingredients

4 lbs pork shoulder roast (make sure it says shoulder roast for it to pull apart)
1 yellow onion
1 lb red chile, mild (you can find this in the freezer isle; it comes pureed)
3/4 cup water
1 tsp garlic powder
1 tsp salt

corn tortillas
blue cheese
limes
garden salsa (I bought the organic kind that you find in the refrigerated isle)

Important!!! Make sure you're not wearing anything white or anything that you don't want stained.

1) Since the red chile comes frozen, you might want to start with defrosting and warming it up on the stove. I took a medium sauce pan and put my burner on a medium low. Since it's liquid, I took a knife and ran it along the inside just to break the hold it had on the plastic container. That made it easier to dump into the sauce pan. I stirred the frozen 'block' around until it melted enough that I could put a lid on it.

*Remember to stir occasionally.

Remember I said about not wearing anything white? This is my jacket after I tried wiping away some splatter spots...

2) While your red chile is thawing and warming, plug in your crockpot. Mine has where you can set a program. I set the timer for 5 hours and on high, for cooking temp. If you cook it on low, you're going to want to cook your pork much longer.

I also went ahead and poured in my 3/4 cup water.

3) Take your pork and put it in your cooker. Leave the marbling on it, as it will help add to the flavor and you can trim it away later. Also, I cut my roast in half, just to try and cut down a bit on cook time.

4) Next, sprinkle 1 tsp garlic powder and 1 tsp salt over your pork.

5) Get your yellow onion and cut it in half. (You can use the whole thing if you want, for putting in your tacos later.) Slice your onion, medium slices or thinner, whatever your preference is. Put them on and around your pork.

6) After your red chile puree is warm, pour it over the pork… now just pop on the lid!

~ 5 hours later---> Take two forks and if your pork shreds easily it is done! It will look something like this….

Take the roast (and onion slices) out of the cooker and put into a separate bowl. *do not get rid of the extra sauce yet!* Use your two forks and pull apart the meat. If you want, go ahead and remove the marbling. After you're finished shredding, pour some of the remaining juices onto the meat and mix it around.

Taco Time--->

Pour some olive oil into a large skillet and heat at medium, on your stove. Once warm, put in your corn tortillas, flipping just before they start to brown. About ten to twenty seconds. Once both sides are cooked, set aside while you cook the rest. My skillet was big enough to cook three at a time, without overlaying.

I took my limes and quartered them.

I filled my tacos with the pulled pork and onions, not too full or you'll have to double up on tortillas for each taco. I then took my garden salsa, which is just to enhance the flavor, and drizzled a bit of that. I crumbled some blue cheese on top and squeezed a lime wedge for some added zing! (I really wish I had an avocado to slice and add in. Next time, for sure!)

Here's the list of ingredients my garden salsa had, just in case you were wondering. You can kind of see how it wasn't chunky and it added such a refreshing lite taste.

Together with black beans that I heated and mashed and then some tasty mexican rice… this family taco night was a hit!

Here it is again ----->

      !! Enjoy!!