A friend made these tacos for book club recently and they were awesome! I asked her for the recipe and was happy to find out they were cooked in the slow cooker. Yesterday, for Fathers Day, I popped everything in the cooker then was able to enjoy the rest of the day outside. When it was dinnertime, it just took a few minutes to complete the preparations and dinner was ready. We made a quick salad to go with the tacos. Dinner was great! Here’s the recipe:
1 medium onion, coarsely chopped
1 boneless pork shoulder roast or picnic roast (3 1/2 pounds)
1 medium sweet red pepper, cut into 1/4 inch squares
1 medium sweet green pepper, cut into 1/4 inch squares
1 can (14.5 ounces) jalapeno-flavored diced tomatoes
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
1 1/2 teaspoons dried oregano
1/2 teaspoon cayenne red pepper
1 can (4 ounces) diced green chilies
1 can (11 ounces) corn kernels, drained
3 Tablespoons tomato paste
16 corn tortillas (6”), warmed
Garnish:
1/2 cup fresh cilantro leaves, rinsed and patted dry
sour cream
Cotija cheese, grated
1. In 5-6 1/2 quart slow cooker, layer the chopped onion, pork roast and sweet peppers.
In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add the chilies and corn.
2. Cover slow cooker, cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
3. Remove 1 1/2 cups liquid from pot and discard (or set aside). Stir the tomato paste into the vegetable mixture in the slow cooker. Cover and cook for another 30 minutes.
4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker to warm during that last 30 minutes.
5. To serve, wrap the pork mixture in the warmed tortillas, dividing the mixture equally among the tortillas. garnish each serving with fresh cilantro leaves, sour cream and grated cheese.
Enjoy!
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