I am a big fan of authentic Mexican food. I’m not talking about Tex Mex mind you. . .which in its own right is tasty and delicious. But I have an affinity for mole, and real tacos and enchiladas and even homemade tortillas. One of the secrets of authentic Mexican meat that’s used in dishes like enchiladas, is that it simmers all day long. Granted, in a real Mexican kitchen there is no crock pot. Things would be simmered in a big pot over the stove. However, I don’t have the luxury of doing that and so my beloved crock pot comes out again and the results are muy gusto! With that said, here’s a recipe for authentic Mexican shredded pork, that you can use to make homemade tacos.
Shredded Pork in Your Crock Pot
You will need:
1 (3 pound) boneless pork loin roast
1/2 teaspoon salt
1 teaspoon of Adobo seasoning
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro
Directions:
Place the roast in a slow cooker, and season with salt and adobo. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Pork Tacos
You will need:
Shredded pork from the previous recipe
Fresh salsa
cheese (this is generally not served on Mexican tacos–but we Americans seem to love our cheese)
corn tortillas (these are better if you can get them fresh)
Directions:
Warm tortillas according to package directions. Fill each taco with pork filling and top with fresh salsa and cheese if desired.
Valorie Delp shares recipes and kitchen tips in the food blog, and also writes about politics and the occassional movie review. To read more articles by Valorie Delp, click here.
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