Monday, December 15, 2008

Shredded Pork tacos

How could we not?


A perfect meal for a gray winter day. We put a pork loin in the slow cooker with a few cans of ro*tel, a solid splash of orange juice, and some water for 10 hours. We came home to some awesome smells.


Then we used the juices from the slow cooker to make a sauce. DaNece got to make her first roux, and we got an awesome topping for the tacos:


I was feeling a little daring, so I decided to roast a poblano pepper, then blend it with some sour cream, a dash of garlic powder, and a few dashes of cumin:


Mix all of this together on a tortilla with a bit of cheese, and you have yourself one awesome meal:


The pork was super flavorful, and fell apart when we tried to pull it out of the slow cooker. DaNece's sauce was kicking some serious arse. The poblano mixture added a killer flavor and smell to the whole thing.


We'll be making this one agian.


Catalyst said...

Oh, baby! This time you've outdone yourself, Tombo. That looks delicious and my mouth is watering!

melissa said...

Way to go out on a limb with your mix. You and D put together something great there.

Sorry I've been a bit absent, my dear Tom. I've been wanting to visit for days and days.

TomboCheck said...

Catalyst - It was awesome. The only thing I would do differently (and what we ended up doing with the left overs) is throw the pork under the broiler for a few minutes to crisp it up.

Melissa - Thanks! The poblano sauce was a very nice addition. One which I will be making again.

What's been keeping you?

melissa said...

I can hardly catch my breath!

I haven't posted on either blog in 10 days. Hope to change that today.

Daly said...

OH BOY! What a wonderful dish. I am definitely going to try this. Thank you for sharing.

TomboCheck said...

Daly - defintely recommended. Broil the meat while you are making the sauce and you will be a happy camper. :)