Delicious Pulled-Pork Tacos for dinner. This is the night I invite some friends over for a friendly game of poker. I can use the crock pot and start cooking the pork before I head off to work in the morning. Once home from work, I can make the gravy in the blender, warm the tortillas and chill the beer.
This Delicious Pulled-Pork Tacos recipe is a take-off on country-style ribs with green chili gravy that was popular in Houston around the mid-1990s. The ribs were stewed with onions and garlic, and the resulting juice was used in the preparation of the gravy. Toasted corn tortillas were used for thickening the gravy and added that little maza flavoring. Roasted poblanos and cilantro were added to produce the green chili in the gravy.
Deep dark green poblano chilies are as large as green bell peppers and mildly spicy with a lot of flavors. The best way to cook them is to roast them over a fire or in the oven. Just hit them with a little olive oil which will draw the heat of the oven to them, and place them on a baking pan at 350°F. Oven for about 10 minutes, turn them over and roast the other side for 10 minutes. They should be blistered or charred on the outside. Place the chilies in a plastic bag for 10 minutes to steam, then scrape off the outer skin. Slit open and remove the seeds and stems.
Buy a pork shoulder roast. It will cost a bit more than usual per pound and will be full of flavor and tender enough to pull once it is slow-cooked. Fatten them up before you take their money. They won’t mind a bit after you feed them this Delicious Pulled-Pork Tacos dish.
Delicious Pulled-Pork Tacos
Ingredients
- 4 pound pork shoulder roast
- 2 medium onions chopped course
- 6 cloves garlic smashed and peeled
- 1 piece bay leaf
- 1 sprig thyme or 1 tsp dried thyme
- 5 cups beef stock chicken or vegetable
- 2 large corn tortillas toasted lightly on a dry grill or skillet, torn into pieces
- 2 large poblano chilies *roasted, scraped, and seeded as directed above
- 1 bunch cilantro
- 1 teaspoon cumin
- 1 pinch salt to taste
- 1 pinch pepper to taste
Toppings:
- 1 small head lettuce chopped
- 3 large tomatoes chopped
- 1 cup jalapeno slices
- 1 small bag queso fresco or grated cheddar cheese
Instructions
- Place one onion on the bottom of a 6-quart crock pot.
- Set pork roast on top of the onion, and cut roast in pieces if necessary.
- Add remaining onion, garlic, bay leaf, thyme, and stock. Set temperature to low and let cook for 10 hours or longer.
- Remove meat to a platter and pull pork with 2 forks while poblanos are roasting.
- Prepare poblano chilies as *directed above.
- Pour crock pot juices into a blender. Add poblanos, corn tortillas, cilantro, cumin, salt, and pepper to the blender. Cover the blender and puree the contents until smooth.
- Return gravy to the crock pot, add back the meat, and turn the temperature to warm.
- To serve, toast a tortilla in a dry skillet. Spoon pulled pork and gravy into the tortilla, and add lettuce, tomato, and queso fresco or grated cheddar cheese. Fold up the bottom and then the sides like a burrito.
