Jan
27
Pulled Pork Tacos
It seems we have been sticking to our New Year’s Resolution to eat more healthily.
To us that means a lot more vegetarian.
My son asked me at dinner last night, if we could perhaps have some meat for dinner soon.
To be 13 again with a raging appetite, and 8% body fat. Poor kid!
Specifically he asked for pulled pork.
How to make that low-cal and healthily?
Tacos of course.
Start with stone ground corn tortillas.
Yes they take a few minutes to warm correctly (in a cast iron pan 20sec per side)
Layer one on top of the other in a folded clean dish towel
Just the perfect size to have more than one.
Loaded with onions and peppers, ripe avocado, savory refried beans
and bright fresh cilantro.
Lastly a squeeze of lime and dash of hot sauce.
Yep that’s on the menu tonight.
Let’s make it really easy and throw it in the crock pot.
Pulled Pork Tacos1 4-6 lb pork shoulder roast3 tablespoons canola oil1 medium onion chopped fine2 garlic cloves minced1/4 cup ketchup1/4 cup red wine vinegar2 tablespoons tomato paste1/4 cup brown sugar1 teaspoon cumin1 teaspoon chili powder1 teaspoon paprika2 tablespoons Worcester sauce1/4 teaspoon red pepper flakes1 teaspoon kosher saltHeat oil in large pot, add pork and brown on all sides. 2-3 minutes per side.Meanwhile add all other ingredients to bowl and mix up.Slather meat with sauce, drop into crock pot.Follow your manufacturers instruction for the low setting (6-7 hours most likely).When done transfer to cutting board and shred with 2 forks.Add any remaining sauce from crock pot.To prepare in the oven add oil to large dutch oven, brown pork all sides.
Heat oven to 325 degrees cook 3-3/12 hoursTo pull dinner together we put everything in bowls on the table and assemble the tacos as we go.Enjoy
Kathryn Boyden