Tuesday, August 6, 2019

Pulled Pork Tacos

It's Taco Tuesday so I guess I should finally post about these tacos we made back in June. They were inspired by the Mexican Pulled Pork recipe in Cook's Illustrated's May-June 2008 issue. Yes, sometimes the magazines disappear into SP's office and reappear years later.
We didn't make ours in a Dutch oven. As seems to be the case for much of this summer, we didn't have much time to prepare for the week's dinners. So we used a slow cooker and cooked the pork overnight then divided it into containers for re-heating during the week.
I liked this recipe because it didn't involve lots of garlic nor did it call for lots of spicy ingredients like chili powder, ancho chile, cayenne, etc. Cumin, oregano, bay leaves, lime, orange, and onion are in the slow cooker with the pork and some water. We also did not use soft corn tortillas, nor cilantro, nor radishes. We did use avocado, tomato, and cheese.
These were tasty, but I prefer our slow cooker chicken tacos. The pork ended up tasting kind of salty to me, but there wasn't much salt in the dish. This was easy to make and a nice change from our usual chicken tacos.

How We Made This:

Pulled Pork Tacos

3.5-4 lbs boneless pork butt, cut into 2 inch chunks
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1 small onion, cut into quarters
2 bay leaves
1 tsp dried oregano
2 tbsp lime juice
2 c water
1 orange, juiced (save the juiced halves)

Add all ingredients, including the juiced orange halves, to slow cooker. Cover & cook on low overnight.

The next morning, remove the bay leaves, onion, and orange halves. Remove pork and using forks, pull into shreds. While shredding pork, reduce the liquid from the slow cooker in a sauce pan until it is thick & syrupy (about 1 cup liquid). Pour reduced liquid into pulled pork and mix together, seasoning with salt and pepper as needed. You might not need all the liquid, we used just enough to keep the pork moist when we re-heated it during the week.

Prepare tacos as desired. We used taco shells, avocado, tomato, cheese, sour cream, and wedges of lime (to squeeze over top the tacos). SP added baby arugula to his but I didn't like the flavor of arugula with the pulled pork taco.

Original recipe here.

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