The BEST pulled pork tacos
Bonus: They're also crazy easy!You'll need:
3 lb pork roast, this is pretty forgiving - I usually get my hands on a shoulder... I'm confident that whatever you have on hand will suffice.
1 16 oz jar Herdez Mild Verde Salsa
1 tsp cumin
1 tsp granulated garlic
dash each salt and pepper
To serve:
corn tortillas, 3-5 per person
diced tomatoes
diced cilantro
crumbled Cotija cheese
Hardware:
Crock pot
1 large or two smaller cookie sheets
Broiler oven
Pour a little of the salsa in the bottom of your crock pot, place the roast on top, then cover with remainder of salsa. Sprinkle spices over the top and cook. 4-5 hours on high, 6-8 on low. Use a thermometer to make sure you're at or above 145F in the middle.
Once the roast is cooked, use two forks to shred it. Return shredded pork to crock pot and stir it around in the sauce. Use tongs or a large slotted spoon to move shredded pork to cookie sheet in a nice single layer. You'll leave a good portion of the liquid behind in the crock pot, that's ok.
Broil shredded pork on high for 5-7 minutes or until dark and crispy on the edges - just shy of burning, so watch closely! This creates magic, caramelizing the sauce and the meat together into savory "meat candy". It's practically irresistible. I like to use two cookie sheets so that I can start building tacos while the second is in the oven.
This will serve our hungry family of 4 two meals, generally dinner and lunch. I like to make cilantro lime rice and a green salad to serve on the side.
Huge thanks to Erin Woodward who taught me the value of broiling this dish and introducing our family to "meat candy".
