ROAST PORK TACOS (CROCK POT)

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Roast Pork Tacos (Crock Pot) image

This is a combination of recipes I found on Food Network. If you are unable to find Southwest Seasoning in your local market, try this one Recipe #23537. The cooking method for the pork can be either in a crock pot, oven or perssure cooker; just follow the manufacturers instruction. Can be served with corn or flour tortillas.

Provided by Galley Wench

Categories     Pork

Time 8h15m

Yield 10 tacos

Number Of Ingredients 20

1 (2 1/2 lb) pork butt or 1 (2 1/2 lb) pork shoulder
6 large garlic cloves
1/3 cup fresh lime juice
1 tablespoon southwest seasoning (Emeril's Southwest Seasoning )
1 teaspoon kosher salt
1 tablespoon olive oil
1/2 teaspoon fresh ground black pepper
1 cup chicken broth
1 poblano pepper, roasted
1 red pepper, roasted
1 large sweet onion, cut into thick slices and roasted
1 tablespoon olive oil
1 tablespoon lime juice
pico de gallo (Pico De Gallo)
salsa (Tequila-Lime Salsa Fresca)
mole
1/2 lb grated monterey jack cheese or 1/2 lb mexican queso blanco
10 medium corn tortillas, steamed and covered to keep warm (Recipe #180143) or 10 medium flour tortillas, steamed (Flour Tortillas)
fresh cilantro stem, for garnish
lime wedge, for serving

Steps:

  • PORK:.
  • Using a sharp knife, make 6 incisions in the pork roast.
  • Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
  • Season pork with Southwest Seasoning, salt, and pepper.
  • Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
  • Remove from crock pot and cool for 30 minutes.
  • Using 2 forks, pull the meat off the bones into small pieces and set aside.
  • ROASTING PEPPERS:.
  • Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
  • Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
  • Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
  • Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
  • Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
  • TO ROAST ONIONS:.
  • Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
  • Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
  • Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
  • Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
  • The heat from the hot onion slices will warm the poblanos.
  • Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
  • Set aside until ready to serve the tacos.
  • TO SERVE:.
  • Place some the roasted pork in each tortilla.
  • Top with onion/pepper mixture.
  • Serve with sauce of your choice.
  • Top with grated cheese and garnish with fresh cilantro and lime wedges.

Nutrition Facts : Calories 436.7, Fat 28.4, SaturatedFat 11.1, Cholesterol 95.1, Sodium 454.7, Carbohydrate 15.7, Fiber 2.4, Sugar 1.7, Protein 29.3

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