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.

6 comments:

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. :)