PUERTO RICAN PULLED PORK TACOS

CUBAN PULLED PORK TACOSHope your weekend was spent poolside with watermelon cocktails, wide rimmed hats, and lots of laughter!

As promised, we’re sharing with you our absolute hands down favorite taco concoction today, and it just so happens to pair fabulously with Friday’s sangria recipe! So go ahead and extend your weekend a bit tonight, or celebrate taco Tuesday one day early with these delightful pulled pork tacos.
And just a helpful hint – the more lime the better for this one. The recipe below calls for a reasonable amount. Our actual amount may be a bit shameful….

CUBAN PULLED PORK TACOSCUBAN PULLED PORK TACOS

INGREDIENTS FOR THE PULLED PORK:

– 2 to 3 pounds boneless pork tenderloin

– 6 cloves garlic, crushed

– 1 tbsp olive oil

– 1 1/2 tbsp cumin

– 1/2 tbsp sea salt

– 2 to 3 tsp dried oregano

– 1 cup freshly squeezed orange juice

– 1 1/2 cups freshly squeezed lime juice

CUBAN PULLED PORK TACOS

DIRECTIONS FOR THE PULLED PORK:

1. Poke 4-5 holes in pork with a sharp knife. Warm oil and 1 tbsp of the crushed garlic in a large skillet over medium high heat. Add pork and brown on all sides (about 7-8 minutes).
2. Mix all remaining ingredients in a blender until evenly combined. Remove pork from skillet and place in slow cooker. Pour liquid mixture over pork, and set slow cooker on low for 8 hours.
3. After 8 hours, remove pork from slow cooker, and shred using 2 forks on a large cutting board. Remove all liquid from slow cooker except 1 cup and place shredded pork back into the pot. Cook shredded pork on low for 15-20 minutes.
4. Once finished, top corn tortillas with shredded pork, pickled cabbage, avocado crema, and fresh cilantro. Serve with a glass of sangria and enjoy!

CUBAN PULLED PORK TACOS


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