Saturday, November 14, 2009

Mexican Pork Roast for Tacos

This is an all-purpose pulled-pork meat for tacos, burritos, tostadas, nachos, and enchiladas. It is prepared in a slow cooker to give it time to absorb the flavors of the herbs, spices, garlic, and chili powder.


1 Pork butt roast or pork shoulder roast
(regional names for same cut) 3-4 lbs.

7-10 Cloves of garlic based on size of roast

1 Heaping tablespoon mild chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon coriander

2 Bay leaves

1 teaspoon red pepper flakes (if you want some heat)


Place pork roast in slow cooker. Carefully cut slits over top and sides of roast that correspond with the number of garlic cloves used. Stuff slits with garlic cloves. Pour enough water into slow cooker to cover roast half-way up sides.
Sprinkle remaining herbs and spices over roast and in water. Place bay leaves in water. Cook on high for 5 hours or on medium for 7-8 hours. Turn over roast half-way through cooking time. Remove roast from slow cooker to rest for 10 minutes before pulling. Bones should slide out of roast. Pull with fork to desired size.

If using for tacos, select sturdy tortillas that won't tear. Warm tortillas in tortilla warmer. Use any combination of the following ingredients to complete tacos: diced tomatoes, shredded cheese, lettuce, green onion, cilantro, guacamole, sour cream, and salsa.

1 comment:

Mama P said...

Thanks! I always forget to use coriander and what a difference it makes