Slow-Cooker Pulled-Pork (or Beef) Tacos

Kan Kanbayashi

Serves 6Hands-On Time: 15mTotal Time: 8hr 30m

Ingredients

• 2 cups store-bought salsa, plus more for serving
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons unsweetened cocoa powder
• kosher salt
• 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat (or Beef Roast)
• 18 corn tortillas
• 1/2 cup fresh cilantro sprigs
• 3/4 cup sour cream
• 1 lime, cut into wedges

Directions

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

By Allison Fishman,  February 2009. Real Simple

Cilantro Rice

1 cup rice

2 cups chicken broth

zest of 1 lime

1 tsp salt

3 Tbsp chopped cilantro

Cook the rice, broth, salt and lime in a rice cooker.  When it is done, stir in the cilantro.  Great in burritos

Cilantro Pesto Chicken

1/4 cup lime juice

1/4 cup soy sauce

1 Tbsp sesame or canola oil

1 tsp. chili powder

1 lb chicken tenders or breasts

2 cups loosely packed cilantro leaves

2 green onions, sliced

2 Tbsp toasted sesame seeds

Mix the first 4 ingredients together and take out 2 Tbsp of the marinade to save later for the cilantro pesto.  Marinate the chicken for at least 20 min, up to 2 hours.  Grill the chicken.  Mix the rest of the ingredients along with the 2 tbsp reserved marinade in the food processor until somewhat smooth.  Top the chicken with the pesto.  

Cocoa Pullled Pork/Beef

2 Cups Salsa

2 Tbsp Chili Powder

2 Tbsp Oregano

2 Tbsp Cocoa

1 tsp Salt

Mix together in the crock pot and add a 2lb boneless pork butt or shoulder or a pot roast.  Cook on high 5-6 hours.  Shred pork and mix in with the remaining liquid.  Use in tortillas, I use Cilantro Rice, black beans and cheese along with a good squeeze of lime and fresh cilantro.  Super yummy and makes a lot!