Shredded Pork Tacos (Crockpot)

by Shawnda on May 17, 2012

in Cinco de Mayo,Crockpot,Mexican & TexMex,Pork

Shredded Mexican Pork

There are some things I don’t mind eating 4 days in a row. Like pizza. Or margaritas.

As long as I can have different toppings on my pizza every night. And I don’t have to make run to the liquor store for margarita fixins. But I can’t get excited about the same thing over and over again when I have shelves full of cookbooks and magazines calling my name. “Make me! No, make me!”

I didn’t always have that problem but I married a leftover hater. And somewhere along the line, I started to become one, too. Reimagining leftovers in a house full of leftover haters is a pretty nifty skill to have.

With this one crockpot recipe came 4 different meals: tacos, quesadillas (really just a flat taco), flautas (really just a rolled & baked taco), and sandwiches (a taco with bread?).

Well, different enough :)

We set out to make a Mexican pulled pork, infusing a pork roast with some of my favorite TexMex flavors. And grapefruit – if you’ve ever made these fajitas, you know grapefruit juice is a great tenderizer.

While pulled pork needs little help in the tenderizing department, the flavors of the marinade change the profile from your standard barbecue sandwich to a meal perfect for taco night.

Shredded Pork Tacos

Pulled pork gets a TexMex makeover with a grapefruit-chile marinade.

Ingredients

  • For the marinade:
  • 5-6lb pork shoulder roast
  • Juice from 1 large Texas ruby red grapefruit
  • 3 large, dried guajillo chiles, stems removed
  • 2 serrano peppers, stems and seeds (optional) removed
  • 1/2 medium white or yellow onion
  • 2 garlic cloves
  • 2 chipotle peppers packed in adobo sauce
  • 2 tsp ancho chile powder (can substitute regular)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp salt
  • Handful of cilantro
  • 3 Tbsp olive oil
  • For the tacos:
  • Tortillas
  • Pico de gallo
  • Sliced jalapenos
  • Lime wedges
  • Grilled pineapple rings, chopped
  • Guacamole

Instructions

  1. Place pork roast in a large ziptop bag.
  2. Place remaining marinade ingredients in the blender or food processor and blend until smooth.
  3. Pour over the pork roast, seal the bag tightly, and refrigerate overnight, up to 24 hours.
  4. Empty contents of the bag into your crockpot, placing roast fat-side up, and cook 8-10 hours on low.
  5. The meat should fall apart and easily shred when done.
  6. Serve shredded meat in tortillas, topped with your favorite taco garnishes.
  7. Leftover meat freezes wonderfully in ziptop bags and makes great sandwiches, quesadillas, and flautas.

Notes

Yields: ~12 servings, depending on size of roast

Source: Confections of a Foodie Bride

Estimated time: 24 hours

{ 12 comments… read them below or add one }

Leave a Comment

Previous post:

Next post: