Slow Cooker Pork Taco with Cilantro Cream Sauce
Slow Cooker Pork Taco with Cilantro Cream Sauce
I made these
tacos the other night for dinner and my gosh they were good. A couple small
things that make them super good was broiling the meat to get it a little
crispy, don’t skip the cilantro sauce and slaw and pan sear the tortillas. Cooking
the meat in the slow cooker all day will make a quick dinner when you get home
from work, make it even faster by making the cilantro cream sauce in advance.
Ingredients
Tortillas of
choice-I used flour street taco tortillas
Meat
4 Lb Pork Roast
2 Tbsp Chili Powder
4 tsp Cumin
3 tsp Oregano
2 tsp Smoked Paprika
4 cloves Garlic-Minced
3/4 cup Orange Juice
Juice of 2 limes
1 Large onion-Chopped
3 tsp Salt
2 tsp Pepper
Cilantro Lime Sauce
16 oz Sour Cream
1 Large bunch of Cilantro
½ Jalapeño-Seed removed or keep in depending on how spicy you want it
1 lime-zested and juiced
Salt & Pepper
Slaw
1 bag of coleslaw
mix-Roughly chopped
½ bunch of cilantro-chopped
Zest and juice of 1 lime
2 tsp red wine vinegar
2 tsp olive oil
Salt & Pepper
Directions
Add all the ingredients
for the meat into the slow cooker and cook on low for 8-10 hours. Shred the
pork with 2 forks and mix it around in the crockpot to incorporate the sauce.
Meanwhile,
preheat oven to broil.
Once the
meat is shredded and the oven is preheated to add the meat to a sheet pan in a
thin layer. Broil for about 10-15 minutes mixing every 3-4 minutes until crispy, careful not to burn.
While the meat is broiling add all the ingredients for the cilantro cream sauce
into a food processor or blender. Mix until the cilantro is combined into the
sauce. (This can be done in advanced and just refrigerated until you are ready
to use)
Mix all the
ingredients for the slaw in a large bowl. (I suggest doing only half of it at a
time if you don’t plan on eating all at once. It will get soggy when you go to
use it as leftovers). You could also add the other half of your
In a large
skillet add a tablespoon of olive oil and heat on high. Add tortillas to skillet
and season with salt. Warming and slightly browning each side of the tortilla. About
30 seconds to a minute each side.
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