Every time I have to come up with an easy, crowd-pleasing meal to feed a small army, my go-to recipe is my slow-cooked, pulled-pork tacos. It’s so simple, I can whip up the dish in under 5 minutes.
2 cups store bought salsa (I use our local store’s Peach/Mango variety, but you could use pico de gallo and slice up a mango or any other flavors of your choosing)
2 Tbsp chili powder
2 tbsp unsweetened cocoa powder (although I’ve had sweetened on hand, and I don’t think there’s any significant difference when adding it to the sauce)
1 to 2 1/2 lbs boneless pork shoulder or butt
(salt to taste)
In slow cooker combine the salsa, chili powder and cocoa.
Add pork to slow cooker turning to coat. (while some people like to trim the fat, I like to cook mine with the fat as it adds more flavor and can be removed after cooking)
Cook covered, (until the meat is tender and pulls apart easily) on high for 4 to 5 hours, or on low for 7 to 8 hours.
I serve mine on whole wheat tortillas, warmed in the oven, with an array of purple cabbage, shredded cheese, shredded lettuce, pico de gallo, homemade guac, a dollop of sour cream and a sprig of cilantro.
As the scent of the dish starts to permeate the kitchen, the hardest part is resisting the urge to nibble as you go. Each time you sneak a peek (or a whiff … or a bite), heat escapes and can increase cooking time by a half an hour or more!
Bonus Recipe: Eyes Closed Guacamole
6 ripe avocados
1 small container of store prepared pico de gallo
Peal n’ squish the avocados … mix in pico de gallo … salt to taste.
It’s as simple as it is delicious. Enjoy!