Pulled Pork Tacos

Pork is probably our favorite meat source here at the HQ. Ribs, sausage, and chops, oh my!

We’ve been having pulled pork tacos a lot recently.  It’s easy to make and provides plenty of leftovers for the next day and portions to freeze.

With how busy we’ve become on the weekends lately (house renos and new jobs), on Sunday it is really easy to toss a roast in the crockpot and let it do it’s thing all day long.

The smell and the anticipation of having pork tacos for dinner later in the evening makes the Sunday Blues a little more tolerable.

Andrea’s Pulled Pork

  • 3-5 pound pork butt
  • 1 Onion, thinly sliced
  • 1Green pepper, thinly sliced
  • 1 Jalapeno Pepper, cut in half (if you want)
  • 1C your favorite salsa
  • 1/4C-1/2C Stock (chicken or veggie)
Add everything but the pork into the crockpot and stir.  Then add the pork butt (fatty side up) turn on low and let cook for 6 hours.
At around the six hour mark, remove the roast from the crockpot.  Remove the fatty layer and discard.  Shred all the pork and place the pork back in the crockpot, mixing it with the juice and veggies for another 45 minutes to an hour.
Then serve up however you like!
We’ve had these on soft flour tortillas, corn tortillas, and even hard corn shells.  All work beautifully!
I purposefully do not add seasoning to the roast as it cooks because we top our tacos with salsa, guacamole, and slaw.  So there’s plenty of flavor to be added.  However if you would like to add some extra kick, feel free to add in some chili powder, red pepper flakes, and some garlic powder.
This usually will make enough for us to have for three meals.  I highly recommend making sure to cook enough for leftovers or you’ll be really disappointed in yourself.

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