Break out your Crock-Pot® or your slow cooker! It’s taco time, and we’re doing it slow and low style! A no worry, no fuss, not your mama’s taco dish that’s sure to be a family favorite and a regular at the dinner table.
1 ½ lbs boneless pork loin (cut into 1” cubes) *can substitute beef
1 onion (finely chopped and I use a Vidalia Onion!)
1 tsp dried oregano
1 tbs chili powder
2 tsp ground cumin
½ tsp minced canned chipotle peppers in adobo sauce (I like Goya!)
½ cup chicken broth
2 tbs chopped fresh cilantro
½ cup pico de gallo
½ tsp Salt
12 flour or corn tortillas
¾ cup shredded sharp cheddar cheese (optional)
1 cup guacamole (optional)
3 tbs sour cream (optional)
Cookin’ It Up
- Combine pork, onion, oregano, chili powder, cumin, chipotle peppers, and broth in a Crock-Pot®.
- Cover and cook on LOW for 6 hours or on HIGH 3 for hours until the pork is tender. Discard the excess liquid.
- Shred the pork. (Using 2 forks works great.)
- Combine cilantro, pico de gallo, and salt in a small bowl. Stir into Crock-Pot®.
- Return cover and keep warm on LOW/WARM until you’re ready to serve.
Throwing It All Together
- Using a 2″ biscuit cutter, cut 3 circles from each piece of tortilla.
- Top each circle with a teaspoon of pork, some cheddar cheese, guacamole, and a dollop of sour cream.
- Serve warm and with a lime wedge.
Got any suggestions for this recipe? What would you do different?
Next week I’m posting my sister Wanda’s Carnitas recipe. It’s good, but I’ll let you judge which is better.
What’s your favorite taco recipe? If you’d like to see yours posted here, let us know.
Just in case you’d like to read a little history on Vidalia Onions, I’ve hooked you up!