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One of the things I have observed about being a mom in the suburbs is that there seems to be a few things that separate us from our city sisters. Driving a min-van, wearing mom clogs (those who have them know what I mean) and getting yourself a slow-cooker so when you get home from whatever afternoon activity you are dragging your kids to, dinner will be ready and on the table.

So far, I have the mini-van and thanks to my friend Christy, the slow-cooker queen, I have my very own Original Crock-pot slow cooker. I am holding out on the clogs, I guess I am in denial that I truly have become a suburban soccer mom.

Most of the recipes I have tried in past with the slow cooker have just been mush. But this one came out great and couldn’t have been easier. The pickled onion topping actually took more effort than the pork, but since they can be done in advance this was a fairly easy meal to pull together.

Hail the Crock-pot!

Pork Tacos with Pickled Shallots

Ingredients

Pork:

2 lb boneless pork loin roast

3 cloves garlic, minced

1 1/2 tsp salt

1 1/2 tsp cumin

1 tsp sugar

1 tsp oregano

1 tsp pepper

1 tsp smoked paprika

1/2 cup chicken stock

Shallots:

4 shallots, thinly sliced

1 cup red wine vinegar

1 tsp salt

Easy Easy Salsa:
1 can diced fire-roasted tomatoes (with garlic is best), drained
1 Tbsp fresh lime juice
1 tsp olive oil
1 Tbsp fresh cilantro, rough chopped
Salt and Pepper

Corn or flour tortillas

Avocado Slices (optional)

Directions

Pat pork loin dry with paper towels.  In a small bowl, combine garlic, salt, cumin, sugar, oregano, pepper, and smoked paprika.

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Rub spices all over the pork roast. Place the pork into the slow cooker and pour in the chicken stock. Cover and cook on low for 6 hours.

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Remove pork and shred it apart, then place it back in the slow cooker with the juices and let cook for another 15 minutes on low.

While pork cooks prepare pickled shallots and salsa.

For the shallots, blanch in saucepot of boiling water for one minute, drain in colander. Return onions to pot – add vinegar, salt and 1 cup of cold water. Bring to a boil and simmer for 1 minute. Transfer to a glass jar and chill in refrigerator for several hours.

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To prepare salsa, puree tomatoes, lime juice, olive oil in food processor. Add cilantro and salt and pepper to taste.

Remove pork from slow cooker and assemble tacos to your liking.

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And the VERDICT is:

Matthew: I really don’t like this corn thing but the chicken is good. I can’t hold it!

Liam: Don’t give me any of that food  (since he was little under weather I will let this pass)

Dylan: Those are not pickles! Huh? How do I eat this? It keeps falling out!

So after we deconstructed the tacos 2 out of 3 boys enjoyed this – even if they did think it was chicken….

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