Slow-Cooker Pork Tacos
Not every good recipe from a magazine is actually from a cooking magazine. There are many other magazines that usually contain a few recipes, and one of those is Parents magazine. One would think that recipes found in a magazine called Parents would be of the “ultimately family friendly” variety, but not so when it comes to my uber-picky children. That doesn’t stop me from trying them out on the gang anyway 😉
This one calls for tomatoes, pineapple chunks, and Romaine lettuce: http://www.parents.com/recipe/slow-cooker-pork-tacos/ You may not be able to see that recipe if you aren’t signed up as a member of the Parents website, so here it is:
Slow-Cooker Pork Tacos
- 4 pounds boneless pork shoulder, cubed
- 1 – 28 ounce can no-salt-added diced tomatoes
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 8 6-inch corn tortillas, wamed
- 2 cups pineapple chunks, chopped
- 3 cups romaine lettuce
- 1/4 cup chopped cilantro
- 1 tablespoon weekend-prepped lime salad dressing
1. In the morning, spray a 4quart slow cooker with cooking spray. Trim the fat from the pork. Place in the cooker with tomatoes, cumin, chili powder, salt, and pepper. Stir to combine. Cover and cook on low-heat setting for 7 hours.
2. Shred meat using 2 forks. With a slotted spoon, top each tortilla with 1/4 cup pork. Divide the pineapple among the tacos. Save 2 cups leftover pork for Wednesday and freeze any remaining up to 3 months.
3. In a medium bowl combine lettuce, cilantro, and salad dressing. Serve with the tacos.
And that “weekend-prepped lime salad dressing” is as follows: Shake up 1/4 C lime juice, 1/4 C olive oil, 1/4 t sugar, and 1/4 t salt. Easy enough to fix while you’re preparing the tacos. No real need for “weekend prep” if you don’t want to fix it ahead of time (I didn’t).
I had the pork in the slow cooker before I thought, “Oh! This is a new recipe! I ought to take a picture!” So I snapped this one of the remaining ingredients to go in with the pork: Not too complicated, huh? I didn’t save any pork for a different recipe. If my kids actually start eating “real food” there won’t be any leftovers anyway. As it is, on our house the leftovers get packed in my husband’s lunchbox the next day. And if there’s more than one serving left, I heat the rest up for my lunch at home the next day too 🙂
I used canned pineapple chunks (packed in juice) and omitted the cilantro (because we don’t like it). I warmed the tortillas one at a time in a small skillet sprayed with a little bit of olive oil right before topping them. We had these tropical flavored tacos with “Arroz Blanco” on the side:
I wouldn’t want this flavor for my tacos every time, but it was a nice change from the usual Mexican/Southwest/Tex-Mex flavors that I am so often drawn to.