Dr Nick's Pork Soft Tacos

Submitted by Dr Nick

"A 'pulled pork' recipe I came up with, inspired by my local El Salvadorian restaurant. Great for those who aren't fans of sweet BBQ sauce-based versions (like me!). Try it with Recipe #17126."

 

• Ready In: 6hrs 30mins
• Ingredients: 15
• Yields: 12-24 small tacos

ingredients

• 1 -2 lb pork loin roast
• 1 tablespoon dried onion flakes
• 2 teaspoons cumin
• 1 teaspoon beef bouillon powder
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon dried chili pepper flakes
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon dried chipotle powder
• 1⁄2 teaspoon cracked black pepper
• 1⁄2 teaspoon salt
• 2 tablespoons red wine vinegar
• 1 -2 cup water

directions

1. Wash your hands!
2. Trim excess fat from roast.
3. Combine the dry ingredients in a bowl and rub over the entire surface of the pork.
4. Place pork in a slow cooker. Add water until roast is approximately half submerged. Add vinegar and remaining dry ingredients to the water and stir.
5. Place slow cooker on low and leave for 6-8 hours, turning occasionally if you can.
6. Remove roast from slow cooker. At this stage it's easy to remove any membrane that may be attached to the surface. Shred the pork using two forks and transfer to a large frying pan.
7. Add about half the liquid to the pan and simmer gently until most of the liquid has reduced. You want the meat to be moist but not swimming.
8. Serve in pre-warmed corn tortillas. I add chopped tomato and spanish onion with just a few drops of hot sauce.
9. Enjoy!

Reviews

[Blissful74]

I doubled the recipe..it came out GREAT ! Everybody at the Potluck loved it !! While simmering, I added some salt, sugar and add'l chipotle powder to taste. Yummy!

 

[Seashorewalker]

I needed a simple recipe for pork but one that didn't produce a super sweet taste. I made this and the pork turned out fantastic. To be honest with you I will never use any other recipe now. I went to make it a 2nd time and realized I had not rated it. I was worried at first that the spices would be too strong but they weren't at all. This is a great recipe for pork to use for any mexican food. Thank you for posting this keeper recipe I will use over and over again! ADDITIONAL NOTE: The only change I make it I use 1/8 teaspoon of the cayenne. If a lot of cayenne is not to you liking try eliminating it or put only this little bit. I can't tolerate super hot food. Without so much cayenne for us it's a 10 star recipe!

 

[Caithi Romeo]

Unfortunately - it was a no go in our house. Fed 12 people following directions 100% tonight and only two ate it ( 4 yo andf 8 yo), others just pushed everything around their plate, trying to be polite :( Slightly red faced as it was the inlaws...