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….
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
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!