lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, February 22, 2013

Crockpot Cuban Pork Tacos

Crockpot Cuban Pork Tacos This is the second amazing taco recipe I have gotten from Elly Says Opa!  The first was actually a recipe for Short Ribs in Chipotle, but I converted it into tacos.  This one is even better.  I swapped out the bell pepper for cucumbers in the slaw, but other than that I kept it pretty much the same.  Of course C and Miss F went with cheese and salsa on their tacos after proclaiming jicama "disgusting."  Their loss, more leftover slaw for me.  I love the crunch it adds to the tacos.  I had to juice clementines because that is what I had on hand, but that was easy to do in my lime squeezer, so it wasn't too bad.
Crockpot Cuban Pork

1 (2-3) pound pork roast
1 tablespoon canola oil
1 tablespoon Dijon mustard
¼ to ½ teaspoon cayenne
½ teaspoon chili powder
1 teaspoon cumin
1 tablespoon paprika
1 tablespoon oregano
1 large onion, thinly sliced
5 cloves garlic, minced
2 tablespoons brown sugar
½ cup freshly squeezed orange juice
zest of 1 orange
2 limes, juiced
¼ cup chicken broth
Warmed corn or flour tacos, for serving
Jicama Slaw (recipe follows)
Chipotle Cream (recipe follows)

Rub the pork roast all over with the Dijon and oil. Season liberally with salt and pepper. Combine the cayenne, chili powder, cumin, paprika, and oregano in a small bowl. Then, rub the mixture all over the pork. Wrap in plastic and refrigerate overnight.

Place the pork in the crockpot. Place the onions and garlic on top of the pork. Combine the brown sugar, orange juice and zest, lime juice, and chicken broth, and then pour into the crockpot. Cover and cook on low for 8 hours. Shred with a fork and serve on tacos topped with Jicama Slaw and Chipotle Cream..

Jicama Slaw

½ jicama, peeled and sliced into sticks
½ cucumber, sliced thin
1 carrot, peeled and sliced into strips or ribbons
2 tablespoons rice vinegar
2 tablespoons canola oil
Salt and pepper, to taste

Toss together all ingredients in a medium bowl.

Chipotle Cream

½ cup sour cream
1 chipotle in adobo, finely minced
1 teaspoon lime juice
salt to taste

Mix all ingredients in a bowl or mini food processor until well combined.
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Happy Valley Chow said...

Beautiful! Sounds like an amazing and simple recipe. I love using my crock pot. Thanks for sharing :)

Happy Blogging!
Happy Valley Chow

Laura said...

I love carnitas - but it's kind of labor intensive. I love the idea of throwing it in the crockpot for an easy meal! Sounds great.

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