On Thursdays I don't get home from work until 6:30. Well, that's not exactly true. I work until 3:30, then tutor students until 4:30, and then I got to Zumba from 5-6. On those days I'm always exhausted when I get home so I always try to have something in the slow cooker. I've been finding some wonderful crock-pot recipes lately and I currently have a stack of them sitting on my bedside table.
I recently made these smoky pulled pork tacos. This was super easy to put together in the crock-pot and smelled delicious by the time I got home. The spiciness of the green chilies, the smokiness of the chipotles, and the sweetness of the brown sugar combine to make a great tasting taco meat. The taste and texture were much better then plain old ground beef and it only to minutes to shred the pork once I got home.
We had our tacos with lettuce, cheese, black beans, sour cream, and rice. We made nachos with it on the weekend and they were really good. I love making dishes that can be used in different way when eating them later on in the week. It would also be good on a bun as a sweet and spicy pulled pork sandwich.
Slow Cooker Smoky Pulled Pork Tacos (adapted from Tasty Trials)
3 lb. pork shoulder roast
2 c. salsa
4 oz. can green chiles
2 chipotles in adobe, finely chopped
1/3 c. brown sugar
1 bottle Mexican beer
1 t. salt
1. Trim the pork of excess fat.
2. Combine the salsa, green chilies, chipotles, brown sugar, and salt in the bottom of a crock-pot. Mix well.
3. Place the pork roast in the salsa mixture and spoon some on top of the pork. Pour the beer over top of everything in the crock-pot and cook on low for 8-10 hours.
4. When ready to serve use two forks and shred the pork, leaving it in the salsa.
5. Serve on tortillas with cheese, sour cream, and black beans.
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