Sunday, February 20, 2011

Smoky Pork Tacos (Slow Cooker!)


I took this recipe (and the picture) from Elly Says Opa.  It was very delicious and very filling!  I'm not sure how much the Hubs liked it.  He is used to Cafe Rio Pork, so the lack of sweetness was new for him.  I think if didn't eat the taco with a certain expectation of what the pork is "supposed" to taste like, he would have liked it a lot better.  These are super easy to make (thank you crock pot!) and definitely worth a try!  Enjoy!

1 lb. redskin or Yukon Gold potatoes, cut into 1/2″ cubes
2 lbs. boneless pork shoulder, cut into 1″ pieces
1 (28 oz.) can diced tomatoes (preferably fire-roasted)
3-4 chipotles in adobo, sliced
1 Tbsp. adobo sauce
1 Tbsp. Worcestershire sauce
2 tsp. dried oregano
4 garlic cloves, minced
1 medium white onion, sliced 1/4″ thick (optional)

For serving:
4 oz. fresh Mexican chorizo sausage
24 warm corn tortillas (if you are feeling a little unhealthy, deep fry in the shape of taco shells for extra crunch)
1 cup crumbled Mexican queso fresco (i personally like shredded cheddar or mexican blend cheese- a little more flavor)
2 large avocados, diced
Cilantro- rough chopped
Lime Wedges (don't skip on this! adds such delicious flavor)
Spread the potatoes over the bottom of a slowcooker and top with the pork.

In a large bowl, mix the (undrained) tomatoes with the chipotles, adobo sauce, Worcestershire, oregano, garlic, onion, and about 1.5 tsp. salt. 

 Pour the mixture evenly over the meat and potatoes.

Cover and slowcook on high for 6 hours or low for 10(ish).

When you’re ready to eat, fry the optional chorizo and then stir everything together, breaking the pork into smaller pieces.  Taste and season with additional salt if necessary.

Serve with warm tortillas, cheese, avocados, cilantro, and lime for making soft tacos.