Pork taco with the trimmings
I’ve been waiting patiently for my daughter to come home from shopping with a friend, as I want to make some healthy muffins with her and she loves to bake. But it’s getting pretty late in the afternoon, so thought I would write about the dinner I made yesterday instead. I’ll save the muffin blog for another day.
Crock Pot Pork Tacos
These pork tacos are a cinch to make. I always have several cans of Rotel tomatoes in the pantry. For you non-Texans or for those who don’t have these in your part of the country, you can substitute a can of diced tomatoes with green chilies instead. And my anti-cilantro friends may also feel free to omit that herb. As with any taco, you may add any condiment you wish or use any kind of tortilla. My husband and daughter chose flour tortillas, but I favor the corn tortillas for pork.
Crock Pot Pork Tacos
1 pound boneless pork
Cumin
Black Pepper
1 can Rotel tomatoes
1/2 onion, diced
1 tablespoon minced garlic
Handful of chopped fresh cilantro
1 tablespoon lime juice
1/2 to 1 cup homemade chicken broth, or low sodium if canned
Season the pork liberally with cumin and black pepper and place in the crock pot. Pour the can of Rotel tomatoes over it. Then add the rest of the ingredients and mix around. Cover and cook on low for about 8 hours, or high 4-6 hours. When done, shred the pork with two forks and stir. Serve with warmed corn or flour tortillas, shredded cheese, avocado, cilantro, etc.
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