Recipe: Pulled Pork Tacos

From Rebecca Fernandez
Servings: 10-12

Pork Roast frequently go on sale for 69 cents a pound. Stock up and then make this recipe. A four pound roast would last us 2 dinners and 2 lunches. Then, we would freeze the leftovers. Defrost and eat for another 4 to 5 meals. As Rebecca said “Serves a small army”. It has delicious flavor. Don’t be afraid to add liberally add spices. I don’t like things spicy, but in this case, it just makes it better.


INGREDIENTS
1 medium onion, chopped to ¼” pieces
1 small red bell pepper, diced similarly (I rarely use this)
1 small green bell pepper, diced similarly
1 14.5 oz can Mexican recipe petite diced tomatoes, or jalapeno flavored, or any other you’d like to use
1 4 oz can diced green chilies, drained
1 11 oz can corn, drained, or 1 cup frozen corn
1 boneless pork roast, 3-4 lbs, visible fat trimmed
2 tsp cumin
1 ½ tsp garlic salt
1 ½ tsp oregano
½ tsp cayenne pepper
1 6 oz can tomato paste
Corn tortillas or taco shells

STEPS
1. Combine vegetables in a crockpot. Add meat, and sprinkle spices overtop. Cook on low for 8-12 hours.
2. Drain off most of the liquid, and use two forks to shred the meat into strings. Add the tomato paste and stir until combine. Serve over warmed corn tortillas (preferred) or in taco shells.