After our honeymoon, I was in the mood for all things mexican/taco. I dug around for a recipe for good pork tacos. This recipe was dug up from allrecipes.com. So, not quite as good as in Mexico - but that may be the missing ambience of the seaside grill. But a good recipe to feed a crowd. It got good reviews.
1 tsp. salt
1 tsp. garlic powder
1 tsp. cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4lb) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth (I used 1 cup beer, 1 chicken broth)
(I tripled the spices, except for the cinnamon which I only doubled)
Mix together salt, garlic powder, cumin, oregano, coriander and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pou the chicken broth/beer around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. If there, turn the meat over after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred.
With a little help from my friend Lucas, we used the liquid & reduced & spiced it up a bit - adding brown sugar and a bit of chili sauce.
Served with tortillas, salsa, cheese. Sauteed up some veggies - red and green peppers & onions.
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