WEDNESDAY
Slow Cooked Pulled Pork Tacos | Sweet Chili Cabbage Slaw | Cilantro~Avocado Cream
As I have mentioned before, when I plan our dinner menus for the coming week I try and look forward a bit, taking into consideration scheduled activities, business travel, even the weather {ever-changing as it is} realizing, of course, that the best laid plans do change on occasion. But, more often than not, the scheduled dinner plan seamlessly tracks our busy lives. I knew from the weather forecasts that temperatures here in the Bay area were expected to warm up this week but I could not have predicted that the mercury would be rising to almost 90°F as it did today. Our dinner tacos this evening, which featured the flavors of summer…tangy limes, smooth avocado, cool and creamy yogurt…were welcome tastes at the dinner table. One could have imagined this to be a summer evening {from days that seem not so long ago} but dining under skies, void of any sunlight at 7:00pm, and mountains of homework calling the children from the table promptly when dinner was finished, assured us all that we were firmly planted in autumn.
The “slaw” and accompanying sauce can be prepared ahead of time and the pork filling cooks “on its own” in the slow cooker all day making these tacos a perfect weeknight meal. The meat, an inexpensive boneless pork shoulder, is generously seasoned {I used this Homemade Taco Seasoning which I had on hand}…
The pork is then given a skillet browning on top of the stove…
Transferred to the slow cooker, along with a bottle of your favorite beer, the pork slowly simmered for hours {mine cooked on low for 10 hours} . What emerged from that slow cooker was the most tender, fall apart meat you can imagine with a rich, slightly spicy flavor …
A note about the quantities given in the recipe below…I prepared a much larger pork roast for this evening’s dinner as I wanted to have adequate leftovers for our pork enchiladas on Friday night. You should consult the original recipe {which serves 4-6 people} if a smaller roast is desired. The original recipe also gives an alternative to the Homemade Taco Seasoning. Finally, make sure that the size of your cut of meat will easily fit into your slow cooker.
- The accompanying cabbage “slaw” turned out to be a huge hit with everyone but especially the children who, after finishing their tacos, proceeded to finish off the remainder of the slaw as salad. The ingredients are few and the preparation extremely simple. Definitely make this in advance allowing the flavors to really develop. Cabbage, unlike tender lettuces, will gladly accept the flavor of the dressing without getting soggy or limp.Slow Cooker Pulled Pork Tacos2013-10-21 20:31:29Serves 8An inexpensive pork roast, seasoned with homemade taco seasoning, simmers in the slow cooker all day making this an easy weeknight mealPrintPrep Time15 minCook Time8 hr 15 minTotal Time8 hr 30 minIngredients
- 6-7 pounds pork roast {boneless shoulder or butt}
- 1/4 - 1/2 cup Homemade Taco Seasoning {depending on how big your roast is}
- 2 tablespoons olive oil
- 12 ounces of your favorite beer
- small {4-inch} tortillas for serving
- cotija cheese, crumbled {for topping}
Instructions- Heat a large skillet over medium-high heat and add olive oil. Cover the pork, generously, with Taco Seasoning, rubbing it all over and making sure to get into all of those "nooks & crannies".
- Sear the pork on all sides until it is browned, about 2-3 minutes per side. Remove the pork from the skillet and place it in the slow cooker. Pour the beer over the roast, cover and cook on LOW for 8 hours.
- After 8 hours, remove the meat from the cooker to a cutting board {the meat will be falling apart at this point but that is OK} and pull the pork apart using two forks. Return the shredded meat to the slow cooker and toss well with the beer "gravy. Cover once again and cook the meat for another 15 minutes or so. Taste the pork and add more seasoning if desired.
- Serve in warm tortillas, topped with cheese.
Notes- Additional toppings: Sweet Chili Cabbage Slaw & Cilantro~Avocado Cream
Adapted from How Sweet It IsAdapted from How Sweet It IsTHE DINNER CONCIERGE http://thedinnerconcierge.com/
- 2 cups sliced {or shredded} green cabbage
- 3 tablespoons sweet chili sauce
- freshly squeezed juice from 1 large lime
- salt
- Add the cabbage to a large bowl. Toss it with the sweet chili sauce and the lime juice, adding a pinch of salt {if needed}.
- Make this a few hours ahead of time {if possible} allowing the flavors to really develop...store, covered, in the refrigerator until ready to serve.
- 1 avocado, peeled and roughly chopped
- zest and juice from 1 lime
- 3 tablespoons Greek yogurt
- 3 tablespoons chopped fresh cilantro
- 1 large {or 2 small} clove of garlic, minced
- salt
- Add the avocado, lime juice, zest, yogurt, cilantro and the garlic to the bowl of a food processor. Blend until smooth and creamy. Taste and add salt if desired.
To assemble the tacos, add some pork to each tortilla and cover the meat with a drizzle of the avocado cream. Add the slaw on top along with some of the crumbled cheese. Serve additional Cilantro~Avocado Cream on the side…it is REALLY good.
