Wednesday, February 9, 2011

#12 - Pulled Pork Tacos

The first time we had today's meal, we were at Peppi and Kristen's house for a party. The pork tacos were really good, and they were even better once we found out that they used their crock pot to make them.

If you're not familiar with the concept of the crock pot, let us elucidate: you throw some stuff in when you get up, crank it on, go to work, and come home to delicious aromas and dinner already finished.

Seriously, after a long day at school or the office, coming home to dinner practically finished is unbelievable.

Our only problem was we didn't have enough recipes to take full advantage of it. Now, we can add one more.

Pulled Pork Tacos

From Peppi and Kristen, adapted from Real Simple
The only prep work we needed to do for this recipe was to cut up the onion. Other than that it was just measuring and plopping in the crock pot.
So what that means is before going to work, Johnny had to tear up from the red onions and get his hands dirty from the apricot jam.
And then when we got home, the meat was all done, and all we had to do was pull it apart with a couple forks, chop up some cilantro, and squeeze some lime juice.
And since we saved ourselves so much cooking time, we had enough energy to make a quick batch of tortillas too.

The tacos came out really well, and we think we've found another crock pot recipe to add to our repertoire.

Because the crock pot cooks on such a low heat for a long time, the meat comes out really juicy, and that definitely was true with this one. Be sure to change out of your work clothes before eating this so you don't get pulled pork taco juice all over them.
Here's how to make it. But first, go out and buy yourself a crock pot.
  • 2 to 2 1/2 lbs boneless pork shoulder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tsp ground cumin
  • 1/2 cup apricot jam or preserves
  • 1 red onion, roughly chopped
  • Corn tortillas
  • 1 cup fresh cilantro leaves
  • 1 lime, cut into wedges
  1. Place pork in crock pot.
  2. Pour in salt, pepper, and cumin, and rub on all sides of the pork.
  3. Cover pork with apricot jam.
  4. Add in the onions and about 1/4 cup of water.
  5. Cook on your crock pot's lowest setting for the longest time.
  6. When it has finished, open the crock pot and using a fork, shred the pork.
  7. Serve with the tortillas, cilantro, and lime wedges.

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