Shredded Citrus Pork Tacos

I made this up as I cooked it. There's so much you could do to make it your own though with different seasonings, liquid (or no liquid, although with a lean roast, I think you need it), so this is what I did.

Ingredients:

  • Pork Loin Roast (2-4 lbs) - easily use any cut of pork, but I liked this because it cuts out so much fat and all the shredded meat is just that - meat and not a lot of fat. 
  • 2 cups Liquid (1 cup chicken broth, 1/2 cup OJ, 1/2 cup pineapple juice)
  • Seasonings - garlic powder, onion powder, salt, pepper, Trader Joe's chili lime (our fav!), cumin, chili powder, etc. 
  • 2 tbsp+ olive oil
  • 2-3 drops each of Cilantro, Black Pepper, and Lime Young Living Essential Oils (or the actual ingredients, but this was amazing)
  • Toppings - 
    • Pico (diced tomatoes, red onions, cilantro, garlic, lime juice - make to your liking; we just wing it til it looks good, and it was!!)
    • Grilled corn cut off the cob
    • carmelized onions
    • diced mango (normally I'd this straight to the pico but not everyone in our house likes mango, but it's so yummy in the pico, and the avocado but that doesn't save well)
    • diced avocado, black beans, cilantro, limes, 
    • grilled pineapple - this was KEY and SOO yummy; we should've used 2 pineapples. Slice it in rings, brush with a little olive oil, and grill on both sides just before eating. 
Directions:
  • In a bowl, combine 2 tbsp olive oil and essential oils and brush all over the pork roast and place in the crock-pot, fat side up. 
  • sprinkle it with any other seasonings (I used garlic, onion, chili lime, salt, pepper)
  • pour liquid around the meat, not on top. I used broth, OJ, and Pineapple juice. 
  • Cover and preferably cook on low 8 hours (or high 4 hours). I did high for 3 and then low for 3 and it was great
  • Meanwhile, make your pico to your liking and refrigerate. 
  • 20 minutes before you take the meat out, heat up a frying pan with olive oil and throw in a thinly sliced onion, add salt. Cook for 15-20 minutes until carmelized and brown in color and pour into a bowl. 
  • After meat is done, take pork out and take off that layer of fat (this will also take off seasonings some) or leave the fat on ;) And shred away. 
  • Heat up the frying pan with more olive oil. Add shredded meat and generously add more of whatever seasoning you used. After it pan fries for about 5-8 minutes, ladle in juices from the crock pot and pan fry a few more minutes. I used about 3 large ladle fulls. This really adds that citrus flavor as well as makes an otherwise dry meat pretty moist. If the liquid evaporates too much, add more liquid. Don't throw liquid out until you're done eating and you've stored leftovers (you may want to add more before refrigerating it). 
  • Build your taco, bowl, or salad and enjoy!!


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