It’s true — I’ve been a terrible blogger lately. Sorry, readers!
How about a recipe for super-delicious (and equally easy) pork taco recipe to make up for my negligence?
Kevin and I had our friend (and now neighbor — wahoo!) Bethany over for dinner on Sunday night and had a blast laughing, catching up, and also getting to know each other better. Tacos were the perfect backdrop to that conversation. (After all, though, when are tacos NOT appropriate? That was part of our discussion Sunday night, in fact, and we all agreed that tacos are pretty much always a good call.)
So here you are. Pork tacos (courtesy of Real Simple). Grab your slow cooker, and get ready for deliciousness:
- 2 cups store-bought salsa (plus more for serving)
- 2 Tablespoons chili powder
- 2 Tablespoons dried oregano
- 2 Tablespoons unsweetened cocoa powder
- 2 Tablespoons brown sugar
- Kosher salt
- 1 pork shoulder or butt (2 1/2 pounds)
- Corn tortillas (I found white corn and green chile tortillas from La Tortilla Factory at our local Harris Teeter, and they were amazing!)
- Diced cilantro (for serving)
- In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, brown sugar, and 1 teaspoon salt. Add the pork and turn to coat.
- Cook, covered, until the meat is tender and pulls apart easily. (On high for 4-5 hours or on low for 7-8 hours.)
- Using forks, shred the pork and stir it into the cooking liquid.
- Garnish as desired and ENJOY!
To complement this dish, I recommend serving Cilantro-Lime Rice (think Chipotle-style!), refried black beans (I used canned refried black beans, but add chopped onion and diced green chiles), and — of course — a delightfully refreshing beverage such as La Paloma.