Rebecca’s Famous Pork Tacos

On Tuesday nights Isaac and I go to a dinner club with some friends from college. Most of the couples are former runners from Wheaton College. Maybe they needed a boost of self esteem by inviting us, the resident chubby friends, to the group! They are all in great shape even being out of college for 7 years. My friend Rebecca and I have known each other since second grade.  After several years apart when her family moved to  California, it has been fun to reconnect with her. Now her daughter and my daughter are friends and I can see many play dates in our future. After my stroke, Rebecca brought us this dinner and it was one our our favorite meal deliveries. After having it two more times at dinner club I decided it was time to figure out HOW to make this pork in the crock pot. OK, so here is the coveted recipe. This makes a great “make your own” taco party for any get together. Tonight we ate it with my my family and it was a hit.

Rebecca’s Famous Pork Tacos 

Ingredients:

3-4 lb. Pork Sirloin Tip Roast OR Boneless Pork Shoulder Roast*

vegetable oil

salt

pepper

1 Tbsp. ground cumin

2 cups chicken broth

1 cup tequila

1 Tbsp. garlic powder

1 (10 oz. can) Rotel diced tomatoes & green chilies

To make pork tacos:

corn tortillas, refried beans, sour cream, fresh salsa, fresh guacamole, queso fresco, lime juice, diced tomatoes, diced onions, shredded lettuce

Directions: Pat the roast dry with a paper towel. Coat liberally with salt and pepper and cumin. In a large dutch oven heat up 2 Tbsp. of vegetable oil until simmering. Sear the meat on all sides until browned, about 3 minutes per side. Remove the roast and place it in a crock pot. Add in the chicken broth, rotel tomatoes, tequila, and garlic powder. Set on low for 8 hours. When completed, carefully remove the pork roast to a large bowl. With two forks shred the pork discarding any large fat pieces.

To make the tacos, heat the corn tacos in the microwave or quickly over an open flame on the stove for about ten seconds per side. Spread refried beans over the tortilla. Top with a few spoonfuls of pork and then add whatever toppings you like. Serve with rice on the side.

Rebecca’s Tips:

*If you don’t have chicken broth and tequila you can still make the pork. If she doesn’t have those two ingredients on hand, the pork with still cook nicely.

*Vali Produce has wonderful fresh salsa and fresh guacamole. I buy these for any easy shortcut. Many grocery stores have pre made fresh containers of salsa.

Katie’s Tips: 

*I heated up my refried beans in the microwave for one minute before serving.

*My IDEAL TACO: 2 corn tortillas (because the tortilla tends to fall apart with too many contents inside), refried beans, queso fresco, diced onions, diced tomatoes, a dollop of sour cream, a squeeze of fresh lime juice. On the side I like guacamole and salsa that I can dip my taco and my chips in. YUM! I am ready for dinner round two, or “Fourth Meal” as Taco Bell calls it.

Searing the meat is an important process in this recipe. It created a wonderful brown crust that will add flavor to the pork.

Searing the meat is an important process in this recipe. It created a wonderful brown crust that will add flavor to the pork.

Pork is loaded into the crock pot. Nothing better than having dinner  prepped in the morning before I leave for the gym.

Pork is loaded into the crock pot. Nothing better than having dinner prepped in the morning before I leave for the gym.

Shredded pork tacos assembled to my liking

Shredded pork tacos assembled to my liking

Not bad for a Monday night  dinner

Not bad for a Monday night dinner

Milly & Maya carrying on the Rebecca & Katie friendship to a new generation.

Milly & Maya carrying on the Rebecca & Katie friendship to a new generation.

 

 

 

 

Bueller? Bueller? Anyone?

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