Taco night does not need to be limited to ground beef and a packet of taco seasoning. The “traditional” way of creating taco night can be replaced by this incredibly easy crock pot version. The Judge kicked it up a notch by topping these with a bit of coleslaw and bacon jam inspired by the recently closed business “What the Fork” Food Truck.
I recently had a build-your-own taco night with a few homemade condiments such as chimichurri, cilantro crema, and bacon jam along with sauteed shrimp, skirt steak, and pulled pork compliments of the geniuses over at Epicurious. Catherine McCord, in her original recipe, allows the home cook to return home from work and have a full meal at the ready. Pair this up with esquites, a mexican corn salad, and you are set.
I served these with true corn tortillas from my local mercado but you can generally find comparable brands at your local supermarket.
- Serves 6-8
- ACTIVE TIME
- 10 minutes
- TOTAL TIME
- 8 hours
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon salt
- 1 3-1/2 to 4 pound pork shoulder, rinsed and cleaned
- 1 16 oz jar mild salsa
- 1 package corn or flour tortillas
- Place the first 7 ingredients in a bowl and mix.
- Place the pork shoulder in the Crock Pot (slow cooker) and rub all over with the seasoning mixture.
- Pour the jar of salsa around the pork shoulder.
- Cook on low heat for 8-12 hours.
- Remove the pork to a plate and using 2 forks, shred the into bite size pieces (I like to remove the visible pieces of fat).
- Pour a scoop or two of the juices into the pork and stir to combine (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain).
- Place the pork into the tortillas.
- Serve with desired accompaniments.