Roast Pork Tacos (Crock Pot)

Recipe by Galley Wench
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs 15mins
YIELD: 10 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • PORK:
  • Using a sharp knife, make 6 incisions in the pork roast.
  • Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
  • Season pork with Southwest Seasoning, salt, and pepper.
  • Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
  • Remove from crock pot and cool for 30 minutes.
  • Using 2 forks, pull the meat off the bones into small pieces and set aside.
  • ROASTING PEPPERS:
  • Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
  • Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
  • Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
  • Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
  • Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
  • TO ROAST ONIONS:
  • Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
  • Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
  • Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
  • Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
  • The heat from the hot onion slices will warm the poblanos.
  • Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
  • Set aside until ready to serve the tacos.
  • TO SERVE:
  • Place some the roasted pork in each tortilla.
  • Top with onion/pepper mixture.
  • Serve with sauce of your choice.
  • Top with grated cheese and garnish with fresh cilantro and lime wedges.
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