Friday, January 20, 2012

Michelle's Shredded Pork Tacos

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Do you ever have one of those days where you can't decide what you really want to eat or cook?  Today was a day like that for me and I don't mean that I couldn't decide what to cook; I just couldn't decide on only one thing.  This is becoming like an addiction......someone please call for an intervention!

I don't know what you do on a rainy day, but I stay in the kitchen and cook and bake all day and today was a perfect example.

I went to the store early this morning and picked up a whole chicken and a pork shoulder, which I have in the freezer but are seriously still frozen, so I could cook both and have plenty of shredded meat on hand over the weekend and early next week for recipes.

I have started to make a big batch of chicken once a week to keep in the fridge for sandwiches or salads and new recipes.  So I thought today was the perfect day what it raining and all.

Anywho, I decided I wanted to make shredded pork tacos for dinner and wanted to use my new SUPER crock pot and I also was in the mood for a roasted chicken to have on hand, so I made both.  Along with some cookies.

Not that they all go together.

It all just sounded good this morning.

So here are the two wonderful dishes I made today.  I also kind of revised the shredded pork from a previous posting.  Both are terrific this one just doesn't have any beer in it.

Here's what you need:

1 - 5 Lb. pork shoulder or pork butt (both are the same cut of meat)
1/2 cup brown sugar
1 tsp. granulated garlic
1/2 tsp. onion powder
1 tsp. cumin
1 Tbs. chili powder
1/4 tsp. cayenne
1 tsp. Pampered Chef Southwest Seasoning mix, or any other southwest seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. canola or vegetable oil for searing the meat
1- 12 oz. can Dr. Pepper or any soda you prefer (root beer would be good too)

To assemble:
Shredded Pork meat
flour or white corn tortillas
shredded lettuce
shredded cheese
diced avocados
sour cream
grated Parmesan
sliced limes

If you have a crock pot like I do (which is a great investment - All Clad) and you can use the insert right on the stove; use your insert for this step.

If you don't have a crock pot insert that can be used on the stove then use a Dutch oven or large stock pot and heat oil on high.

Sprinkle salt, pepper, and granulated garlic on the pork shoulder.  Place in hot skillet and sear on all sides until a golden brown.
Pre-heat crock pot while the pork is searing.

While the pork is searing, put all the spices and brown sugar into a bowl and mix well.  Once the pork is done searing  pour half the rub on the side showing and rub it into the meat with a spoon, then turn over and do the same to the other side.
Next, pour the soda over the meat and bring to a boil.
I have a crock pot with a liner that can be cooked in on the stove so if you do too place the liner in the crock pot and set for 7 hours on high.

If you don't have a CP liner you can cook on the stove in you will at this point transfer the meat and hot liquid carefully to the preheated insert and cook on high for 7 hours.  

Turn the meat over after about 3 hours cooking.

After the cooking has finished the meat will literally fall apart.  I always shred it with two forks or a fork and a set of tongs and pull out any fat that remains.

Stir around in the sauce to coat all the meat.
Oh my.....That sure is some tasty shredded pork!

Now you can get to making your tacos.  I like to make mine in white corn tortillas that I soften by just throwing on the burner (I use a gas range) and cooking about 15 - 30 seconds on each side, just until pliable.

I place some pork, shredded lettuce and avocado in the tortilla, give it a sprinkle of Parmesan and give it a squeeze of lime juice.
You have got to try this recipe!  Go!  Now!  
Okay, maybe tomorrow.

Serves - 8 - 10


Here's the handy printable - Michelle's Shredded Pork Tacos

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