Slow-Cooker Pork Tacos

Here in Oklahoma the weather is starting to get cool.  Since its OK we still have the threat of an ‘isolated tornado’ until Wednesday, but I’m starting to get used to it.  This weather craziness has me wanting something simple, warm, and comforting.  So I’ve busted out the slow cooker and gotten to work.  Sundays are all about relaxing for me and bf.  Although we didn’t get to relax as much as I’d liked yesterday at least I didn’t have to make dinner since I threw this in around lunch time.

This recipe is based on one from Food Network.  I made some changes and left out about half of the directions…..apparantly I skipped a paragraph when I made it.  I added espresso too that really deepened the flavor. 

Throw this in your crock pot and take a nap! Tacos-de-Barbacoa-1024x768

Spicy Slow Cooker Pork Tacos

  • 3 pablano peppers
  • 1 fresh jalapeno
  • 4 cloves garlic
  • 1 small onion
  • 2 Tablespoons olive oil
  • 1 Tablespoons cider vinegar
  • 2 Tablespoons Honey
  • Salt
  • 2 Tablespoons Dried Oregano
  • 1 cup water
  • 2 pounds Pork Shoulder
  • Freshly Ground Black Pepper
  • 2 Bay Leaves
  • 1 Cinnamon Stick
  • 1 shot espresso(optional)
  • Corn Tortillas
  • Taco toppings: We like avocado, lime, cilantro, sour cream

Directions:  Slice the peppers and remove the seeds.  Toss into blender.  Peel garlic and toss into blender.  Roughly chop the onion and add to the blender.  Add olive oil, cider vinegar, and honey.  Add enough water to cover the mixture and blend until smooth.  Add more water if necessary. 

Place the pork shoulder in the slow cooker.  Season with salt and pepper on both sides.  Pour the pepper mixture over the pork.  Add more water if necessary to nearly cover the pork.  Place the bay leaves and cinnamon stick on top of pork.  Add espresso if you’d like.

Allow to cook on high for 6-8 hours until the pork can be easily shredded with a fork.  Remove from slow cooker and drain excess liquid if necessary.  Serve with torillas and assorted toppings.

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