Crock Pot Pulled Pork Tacos (or sandwiches)
I’ve always shyed away from making pork because I never know how to cook it or what kind to buy. I got this recipe HERE, but adapted it with what I had (or could/could not find in the store). It was SOOO good. We made it for some guests when they came over, so it fed 4, with a little leftover. The prep was more than throwing in frozen chicken breasts and a can of soup, but definitely worth it (takes about 20 minutes). You can even prepare it the night before and take it out the next day to heat! Bonus: These are weight watcher friendly (points listed in link).
|The cilantro totally makes this dish! I add Mexican rice too!|
-2.5 – 3 lb pork shoulder blade roast picnic (as much fat removed as possible…this was the hardest part)
*She recommends using a pork shoulder blade roast withOUT bone and NOT picnic, but I couldn’t find that, so I used a bone-in picnic – I have no idea what that even is, but it was delish and only cost about $5!
-5-6 cloves garlic, slivered
-Half a packet of taco seasoning (she uses dry adobo, but I couldn’t find it)
-3/4 cup chicken broth (99% fat free)
-3 chipotle peppers in adobe sauce (I found these next to the mexican stuff in the store)
-2 bay leaves (I used these, but I’m sure you can leave out and it would taste fine)
Follow her recipe here!
I cooked it on LOW for 6 HOURS and it was perfect, but I think my crock pot cooks a little faster. 1-2 more hour probably wouldn’t have hurt it. It was so moist and EASILY shred with a fork! I put a little of the sauce at the bottom of the crock pot in the serving dish of pork.
We had these with tortillas, cilantro, cheese, avocado, tomatoes (not me), rice, and sour cream. I love crock pot meals. It smelled heavenly when we came in from church last night! I’m making these again this week and using for tacos and bbq sandwiches! Enjoy!