Wednesday, May 30, 2012

Pulled Pork Tacos

One of my go-to crock pot recipes is Kalua Pig in a Slow Cooker from Allrecipes. You basically put a pork butt (pork shoulder) into a crock pot, poke it all over with a knife and then rub it with liquid smoke and Hawaiian Sea Salt (I use the pink kind). Let it cook all day, and it is fall apart delicious. Just like how I believe that 2 birds in the oven are better than 1 (so that you can have cooked chicken left overs for soups, casseroles, salads, you name it); I also believe in cookin' up a huge roast (at least the biggest one I can fit in the slow cooker) so that I can have a dinner and then still plenty of pulled pork leftovers. I use them in every type of Mexican food, BBQ pork sandwiches, and some casseroles. Tonight I used the meat to make pork tacos. It's super easy.

Here's what you do:

Take about 2 cups of the cooked pulled pork.

Add about 2 tsp of taco seasoning,

and about 2 Tbsp of water.

Stir it around and microwave on high until hot.

Then I get the kids to work. :)
Handsome man did the chopping - two vine ripe tomatoes,

some romaine lettuce (Princess washed this for us)

Handsome man chopping the lettuce

And I got started on the oil for the taco shells. I put about 1/2 inch of corn oil into a pot and heated it until bubbles form at the base of a wooden spoon. (Learned this on the Food Network. Love that TV network!)

Then I start frying up the corn tortillas. For the amount of pork I prepared, we made 10-12 tacos (I lost count; what with all the ravenous children making and eating tacos.)

Once the tortilla is in the hot oil I use tongs to hold it in a taco shell shape (just fold it in half, but hold the two halves apart so that they don't seal shut).

I make sure both sides are golden and crispy, then I drain off the oil and transfer the taco shell to some paper towels.

Like this.

The only thing left to do is get everything together and assemble the tacos!
chopped tomatoes, lettuce, shredded cheddar cheese, sour cream, hot sauce (optional), taco shells and pulled pork
Here's how we make ours.
Meat down first. Make sure you cover the whole crease of the taco shell. You want to have porky goodness in every bite! If you want hot sauce, I think now is the time to add it. As much or as little as you like.

Then goes the cheese. This way it melts a little from the hot pork.

Lettuce next,

and then the sour cream. This acts like the glue for the tomatoes that sit pretty on top.

Last, but definitely not least, is the tomatoes. Doesn't that look pretty?

Now just plate, two at a time of course (because who eats just one?), and enjoy!  Warning, it's messy. :)

Here's the recipe:

2 cups cooked pulled pork (recommended Kalua Pig in a Slow Cooker)
2 tsp taco seasoning
2 Tbsp water
corn oil
corn tortillas, 10-12
cheddar cheese, shredded (to taste)
romaine lettuce, chopped (to taste)
sour cream (to taste)
tomatoes, diced (to taste)
hot sauce (to taste)

Combine pork, taco seasoning and water and cook in a skillet or in the microwave until hot. Heat about 1/2 inch oil in a pot over medium high heat until bubbles form around the bottom of a wooden spoon. When the oil is hot, fry the tortillas one at a time. Using tongs, place a tortilla in the oil and then fold in half, making sure to hold the halves apart about 1 inch so that there is room to stuff the shell later. When one side is crispy, turn it over and fry the second side. (The whole frying time is only a minute or two.) When the shell is golden, transfer to paper towels. Let cool slightly before filling and eating.

To make tacos, stuff a taco shell in this order: meat, hot sauce (optional), cheese, lettuce, sour cream, tomatoes.

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