Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

These make-ahead tacos are an ideal way to showcase slow-cooked pork. Browning the pork roast before adding it to the slow cooker adds rich flavor.

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
6 mins
cook:
8 hrs 13 mins
total:
8 hrs 19 mins
Yield:
6 servings (serving size: 1/2 cup pork mixture, 2 tortillas, and about 2 tablespoons chimichurri sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub pork with salt, pepper, and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 8 hours or until tender.

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  • Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.

  • While broth reduces, shred pork using 2 forks. Stir in broth reduction.

  • Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, and Chimichurri Sauce.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

320 calories; calories from fat 0%; fat 12.6g; saturated fat 3g; mono fat 6.7g; poly fat 2.7g; protein 29.4g; carbohydrates 23.4g; fiber 2.3g; cholesterol 62mg; iron 1.5mg; sodium 506mg; calcium 71mg.
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