Recipe by Sue Lau
This is a rather unusual recipe that I came up with using the crockpot with outstanding results. You can serve this up alone, in taco shells, or soft tortillas...any way, the result is great! Nopalitos (cactus pieces) have a flavor that is all their own, but can be kind of like a mild artichoke flavor and if it is spiced in the jar, can have a little green chile taste. You can get the nopalitos in the Mexican section of your supermarket or any Mexican grocer.
- 2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon ground cumin
- 4 cloves garlic, minced
- 1 teaspoon Mexican oregano
- 1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos)
- 1 yellow onion, sliced (rings separated)
- 3⁄4 cup ranchera salsa (or other salsa)
Suggested Serving Accompaniments
- fresh flour tortilla (optional)
- taco shell (optional)
- shredded lettuce (optional)
- shredded cheese (optional)
- sour cream (optional)
- salsa (optional)
Directions See How It's Made
- Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
- Place meat in the bottom of the crockpot.
- Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
- Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
- Strain meat and vegetables from crockpot.
- Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.