Citrus Infused Pulled Pork Tacos
OH....My....
GOSH.
These were good.
I made a HUGE batch so I had both my neighbors and my mom come for dinner.. everyone had seconds and thirds and everyone asked for the recipe. It felt amazing to know I thought up and cooked this wonderful recipe and everyone loved it!!! I should write a book!! JK..
Kind of.
Shopping List
*** CROCK POT
1 large Pork Butt ( aka Boston butt, pork shoulder roast)
one large naval orange
sea salt and black pepper
BBQ sauce
one cup water
green onion
Mexican blend cheese
cayenne
cumin
smoked chili powder ( this was a specialty item found in the health aisle of HEB)
one large yellow onion -sliced
one package of corn tortillas
Procedure
Before placing your pork in the crockpot you will want to vigorously rub the meat down with all of the above spices. Start with your salt and pepper, then add the cayenne, cumin, and chili powder...rub it all over so it has a nice coating.
Place in crock pot and add one cup of water
slice the Naval orange in half and then squeeze the life out of it all over the pork. Place the rinds inside the crock pot. Next add your sliced onion and gently lay it all round the pork...layer the top with BBQ sauce and set the lid on top. Cook on low for 8 hours.
Once the pork is finished cooking you will want to drain all excess liquid from the inside. Shred the pork ( "pull the pork) until you have the desired amount you wish. Inside a warm corn tortilla add a scoop of pork, green onion, shredded cheese, and maybe some avocado and top with a dollop of BBQ sauce and you will thank me forever and ever and ever for this recipe.
Kind of.
Shopping List
*** CROCK POT
1 large Pork Butt ( aka Boston butt, pork shoulder roast)
one large naval orange
sea salt and black pepper
BBQ sauce
one cup water
green onion
Mexican blend cheese
cayenne
cumin
smoked chili powder ( this was a specialty item found in the health aisle of HEB)
one large yellow onion -sliced
one package of corn tortillas
Procedure
Before placing your pork in the crockpot you will want to vigorously rub the meat down with all of the above spices. Start with your salt and pepper, then add the cayenne, cumin, and chili powder...rub it all over so it has a nice coating.
Place in crock pot and add one cup of water
slice the Naval orange in half and then squeeze the life out of it all over the pork. Place the rinds inside the crock pot. Next add your sliced onion and gently lay it all round the pork...layer the top with BBQ sauce and set the lid on top. Cook on low for 8 hours.
Once the pork is finished cooking you will want to drain all excess liquid from the inside. Shred the pork ( "pull the pork) until you have the desired amount you wish. Inside a warm corn tortilla add a scoop of pork, green onion, shredded cheese, and maybe some avocado and top with a dollop of BBQ sauce and you will thank me forever and ever and ever for this recipe.
I make tacos every Tuesday! Love making the filling in the crockpot - especially during the summer :)
ReplyDelete