Slow Cooked Shredded Pork and Black Bean soft tacos with homemade Pico de Gallo

by Whiski Business on April 11, 2011

Slow Cooked Shredded Pork and Black Bean soft tacos with homemade Pico de Gallo

This is what’s going in the crock pot to cook  S  L  O  W  L  Y. I cooked it about 5 hours.

Stir it all up and cover for a long warm nap.

After about five hours or until it can shred easily add the drained and rinsed black beans.

Serve on a flour or corn tortilla that has been heated in a pan—not in the microwave, it really does make a difference!

Top with homemade Pico-de-Gallo. My recipe will follow…

Slow cooked shredded pork and black bean soft tacos!

Serves 4

prep time-5 minutes

cook time-5 hours

1 Lb boneless pork sirloin roast

1 can 7 ¾ oz El Pato Mexican tomato sauce

½ C Pace Picante Sauce or your favorite salsa

½ teas chili powder

½ teas oregano

¼ teas ground cumin

1 14 oz can black beans

Corn or flour tortillas

Trim all the fat off the pork roast, cut in half. Put in the slow cooker along with all the ingredients except the black beans

Mix it all up. Cover and cook, check on it about every hour and stir.

After about 4 hours, start shredding the pork. Uncover and turn on high if your slow cooker has that setting, if not just uncover to reduce the liquid. When the liquid has been reduced to your liking ad the drained and rinsed black beans.

Heat a pan to medium high. Heat your choice of tortilla in the pan until slightly firm.

Put heaping spoonful of meat in the tortilla, top with cheese and Pico de Gallo.

Pico de Gallo

Serves 6

prep time- 30 minutes

2 lb Roma tomatoes diced

1/2  sweet onion diced

1 jalapeño finely diced—seeds and all

1/3 C diced cilantro

2 cloves garlic finely diced

1 lime juiced

¼ teas pepper

½ teas salt

Slice, dice and mix it all up—enjoy with chips, on tacos, with eggs for breakfast, whatever tickles your fancy!


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