Hi I’m Lauren and I love Mexican food. But chances are you knew that already if you have been here before. If not, you are in for a treat today. I remember in college my sorority sisters and I would go to a little Mexican restaurant around the corner from school for Taco Tuesdays (AKA 50¢ tacos & 50¢ beer and let’s not forget the cheese dip). You can’t beat that!
My friend Sophia at NY FoodGasm (you should remember her from Beer Month) and I were talking about how we needed to do a Taco Tuesday. So we got together (aka via twitter and email – the way us food bloggers do) with Christine at Cooking with Cakes to present to you some mouthwatering delights! Now I cannot promise all of our tacos will be 50¢ but I can promise they will be worth every penny.
I had made Beer Battered Fish Tacos with Avocado Corn Salsa a few months back so this time decided to go with pork. Don’t forget sometimes if you go to the grocery store and you don’t see the pork butt or pork shoulder laying out ask your butcher if he has any in the back. Worst case scenario get a couple pounds of boneless country style ribs. I have had to use these when in a bind and I was making my Spicy Dr. Pepper Pulled Pork.
Last month I asked my readers and followers what recipes they wanted to see for July. I had a request for more slow cooker meals so I thought why not turn Taco Tuesday into a night for the family? Start cooking the pork early that day and have the kids and hubby help you in the kitchen put all the tacos together.
Now even though the pork deserves the spotlight of the show, let’s not forget all the different toppings you can choose from.
Sour Cream / Refried Beans / Guacamole / Salsa/ Sautéed veggies / Shredded Cheese / Cilantro
Only thing we were missing was some queso and rice.
Slow Cooker Pulled Pork Tacos
- 2-3 pounds boneless pork butt or shoulder
- 1 onion roughly chopped
- 3 garlic cloves roughly chopped
- 14 oz. can diced tomatoes
- 14 oz. can beef stock
- Juice of 1/2 a lime
- 1/4 teaspoon all spice
- 1 tablespoon cumin
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- 4-6 flour tortillas
- Place all ingredients in slow cooker.
- Set to low and cook for 5-6 hours.
- After 5-6 hours, use two forks to see if it shreds easily. If it's not falling apart, cook for another hour or so.
- Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat. Discard fat pieces.
- Place a serving or the pork into a tortilla and top with your choice of ingredients.
And voila! Pour yourself a margarita and dig in!
Check out Sophia’s Magic Portobello and Beef Taco Supreme
And don’t forget about Christine’s Avocado & Bacon Mahi Mahi Tacos
What’s your go to taco? Next Taco Tuesday I might cook some shrimp tacos.