Ingredients
-
-
2 1/2 - 4
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1
-
2
-
1
-
1
-
1
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Crock Pot Pulled Pork Tacos and then Some,With the leftovers from the pulled pork recipe below, we have a) made sandwiches, b) combined some with BBQ sauce and c) ate it straight from the bowl in the fridge all sheer bliss. Today when I spied the last of our supply, I was inspired to make tacos with all my favorite toppings and here they are. You will have leftover pulled pork and be darned thankful for it! Time estimate does not include overnight marinating.,OMG, I’ll never use another recipe for this. It’s perfect and the flavors blend so well, not to sweet or spicy, just right and so easy with the crockpot. We doubled the meat so we could have left overs but left the liquid in the crockpot the same and glad we did, I’m sharing this recipe with everyone, it’s soooo good.
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Steps
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1
Done
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Making the Pork: Combine Brown Sugar Through Mesquite Powder. Spread Over Entire Roast. Refrigerate Roast in a Ziploc Bag For Up to 24 Hours. |
|
2
Done
|
Place Apple Juice and Vinegar in a Crock Pot and Add the Spiced Shoulder Being Careful not to Lose the Rub. Cook on High For Two Hours, Then Reduce to Low For 10 More Hours. |
|
3
Done
|
Remove the Roast and Let Rest For 30 Minutes. |
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4
Done
|
Pull Roast Apart With Two Forks. |
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5
Done
|
Making the Tacos: Heat Oil in Small Fry Pan on Medium-High Until Hot. Fry Tortillas For About 30 Seconds on Each Side So They're Starting to Turn Crispy but Are Still Quite Pliable. Drain on Paper Towels or Paper Bag. |
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6
Done
|
Spread Sour Cream Down the Center of Each Tortilla Along With Slices of Avocado and Some Cilantro. |
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7
Done
|
Divide the Pork Equally and Top Each Taco With a Portion. Finish With Mild Green Taco Sauce to Taste and the Optional Onions and/or Cheese. |
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8
Done
|
Fold Taco in Half and Meditate While You Lose Yourself in Culinary Heaven! |
