Make This Weekend: Slow Cooker Pulled Pork Tacos
It’s football season, and you know what that means: Lots of hours spent in front of the TV, rooting for your favorite teams and figuring out where you stand in your Fantasy Football league.
And for dinner? If you’re like most of us, you probably find yourself reaching for the phone to call your favorite local takeout spot each and every Sunday. But this weekend, why don’t you impress your friends with a delicious spread instead?
Don't worry: This meal requires minimal preparation and will still knock their socks off come dinnertime. Your secret weapon? The lowly Crock-Pot. Your game plan? Do the ingredient shopping on Saturday so you can wake up on Sunday morning and let the slow cooker do most of the work. By game time, dinner will be ready to go, and you’ll be the true most valuable player of the day.
First, season the pork roast with salt and pepper. Then, rub the taco seasoning all over the roast so it’s fully coated.
Heat up a large skillet, and sear every side of the pork roast in a little bit of olive oil. If time doesn’t permit, you can skip this step—the recipe still will be delicious.
Set up your slow cooker, add the pork roast, and pour the beer and orange juice over the top. Cover and cook for 8 hours on low, letting the slow cooker do its thing all day.
When the 8 hours are up, take a couple of forks, and use them to pull the pork apart so it’s shredded into bite-sized pieces. Give it a good toss in the liquid, and let it sit while you set up your toppings: bowls of crumbled Cojita cheese, sour cream, chopped onions, fresh cilantro, fresh salsa, lime wedges, and avocado slices. Quickly heat up some corn tortillas (either in the oven, using your stove’s burner, or in the microwave), and you’ll be ready to go.
These will serve 4-6 people, depending on how hungry you all are. You can beef up the meal by adding some black or refried beans (sprinkle with extra Cojita cheese to look fancy) and Mexican rice to the menu. And of course, don't forget the margaritas!
Photos courtesy of Niki Lowry.
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