Search
  • l i n d s

Shredded Pork Tacos & Coleslaw



Y'ALL!


I would NEVER order pork tacos from a menu... I'm the type of person who knows what I'm gonna order the second I know where we are going to eat. I'll browse the menu and act as though I just might change my mind... but, let's be honest. It ain't happenin'! :)


We recently had a little family reunion and we all took turns making dinner for everyone. My brother and sister in law made this - I FELL IN LOVE. I never have EVER liked coleslaw. Now, I'm a lover of it!


Let me know how you enjoy this recipe! It's scrumptious! Be prepared to eat at least three.... maybe five.


Crockpot Pork Carnitas


Ingredients:


3-4 lb. Boneless Pork Shoulder/Butt/Roast

1 Red Onion, Sliced Thinly

1 Jalapeno, Ends Trimmed

(leave the jalapeno whole -- if you don't like it as spicy, slice the

jalapeno in half and take out the seeds & membranes - then add it)

2 t. Salt & Pepper

4 Garlic Cloves, Minced (or left whole and pulled out at the end)

2 Oranges, Zest First -- Then Juice

1 1/2 T. Dried Oregano

2 t. Cumin

1 T. Butter, Oil or Bacon Grease Splash or two of Chicken Stock (Water works too!)

Corn on the Cob, grilled (baked or boiled is good too) Avocado, sliced for garnish

Sour Cream

(any other toppings you'd like)


Directions:


Mince garlic. Chop your onion & slice ends off of the jalapeno. (add above FIRST to the slow cooker -- making a "bed" for the pork) Place pork fat cap up in your slow cooker.

(sometimes I sear all sides for extra flavor

before putting it in the slow cooker - totally up to you!)

Zest & Juice oranges & combine with the salt, pepper, oregano, cumin & oil.

Combine above mixture with the garlic, onion and jalapeno.

Pour all over your pork. Add chicken stock or water to cover the "bed" of onions and garlic -- don't cover pork!

Cook on low for 8 to 10 hours or high for 5-6!

Shred the pork using two forks, serve on tortillas with coleslaw

below & with your favorite toppings such as fresh corn listed above!


Homemade Coleslaw


Ingredients:


1 (12-ounce) Bags Broccoli Slaw

1 Green Pepper, Minced

½ Red Onion, minced

¼ C. Olive Oil Based Mayo

1/8 C. Sour Cream

1 T. Apple Cider Vinegar

2 t. Sugar

1 Lime, zested & juiced 1/2 Orange, zested

1 1/2 t. Seasoned Salt

1 t. Pepper

1 T. Poppy Seeds


Directions:


Pour broccoli slaw, onion & green pepper into a large bowl. Combine well.

Combine mayo, sour cream vinegar, sugar, lime zest/juice, seasoned salt, pepper & poppy seeds. Whisk together with a fork and pour half of dressing over broccoli slaw.

Toss slaw together to make sure it's well-dressed but not overly. Add additional dressing as needed.

2 views

©2013 by Lindsay Adams | Lovies&Lattes