Typically, when we make Tacos, we take them in fairly nontraditional directions (including but not limited to: Shredded Beet Tacos with Smoked Goat Cheese Sauce, Duck Wing Street Tacos with Blueberry Corn Salad, and Chicken Pot Pie Tacos). As it turns out, we simply find the humble tortilla shell to be such a regal serving vessel for deliciousness!
For these particular tacos, we went with a bit more of a traditional flavour profile. We started with a pork roast (sirloin) that had a little more fat than pork we normally use (loin/tenderloin) but was still fairly lean. We picked that cut because we wanted it to stay tender in the slow cooker and to shred easily…fat is key for those pursuits. We then topped the pork with an avalanche of seasoning before letting it cook.
While the meat cooked, we turned our thoughts to toppings, and we forayed back into nontraditional a bit…but we didn’t stray too far! We used shredded lettuce, roasted red peppers, black olives, diced onion, Homemade Roasted Salsa, and shredded cheese. However, you can go with any taco toppings you like! We think Fiesta Corn Salad or Spicy Cilantro Cucumber Salad would both be great on these tacos depending on the flavours you are going for.
Time: 5-6 Hours (most of which is slow cooker time)
Ingredients:
- For your Meat:
- Pork Roast (Sirloin)
- Ground Cumin
- Chili Powder
- Dried Cilantro
- Onion Powder
- Garlic Powder
- Black Pepper
- Salt
- Lime Juice
- Taco Shells
- Toppings of your choice. We used:
- Sautéed Red Peppers
- Black Olives
- Shredded Cheese (Jack or Cheddar)
- Shredded Lettuce
- Diced Onion
- Homemade Roasted Salsa
Method:
- Place your pork in your slow cooker, and squirt your lime juice atop. Then, sprinkle all of your seasonings on top to form a nice coating.
- Set your slow cooker to low for 5-6 hours. As your pork cooks, and the fat renders, use a spoon to scoop some and drizzle it over your pork from time to time to keep the meat tender.
- Near the end of your pork’s cook time, prep any toppings you plan to use.
- When your pork is ready, transfer it to a large cutting board, and shred with a fork. We found that it was easiest to cut it in half and then work the shredding sequentially.
- Before building, place your tortillas on a plate, cover with a damp paper towel, and microwave for 30 seconds to heat.
- Build your tacos, devour, and enjoy!
