Keep your dinner routine hassle-free with these slow cooker pulled pork tacos. Created by Leah Singer of Leah’s Thoughts (she’s also Red Tricycle’s San Diego Editor), these pulled pork tacos can be prepped in the morning and by evening they’re ready to serve. Pick up toppings like cheese, salsa, lettuce or avocado and let your kids create their own.
1 – 11/2 pound pork tenderloin or shoulder
1 cup chicken stock
Juice of one orange and/or lime
1 teaspoon garlic powder
1 teaspoon cumin
salt and pepper
1. Throw that piece of meat in the crock pot and add chicken stock, juice of one orange and/or lime, garlic powder, cumin, salt and pepper.
2. Then cover the crock pot and let it cook on high for six hours. At that point, turn the heat to low and let it sit another hour. You’re basically trying to get the meat to the point where it can easily be shredded with a fork.
3. To assemble the tacos, use small corn/flour tortillas as the base, then top the meat with pico de gallo, mashed avocado and queso fresco cheese.
Will you use your slow cooker this week?
Leah Singer is a freelance writer and a practicing speechwriter. She shares many family-friendly recipes, as well as stories of motherhood, craft ideas, writing, and other such topics at Leah’s Thoughts. Read more about Leah at: leahsthoughts.com.