This recipe is for those people who don’t have the time to cook from scratch but don’t want to Taco Bell it up either. Oh soooooo good. We have had these for the past 3 meals. Well, my husband has only had them for the past 2. He ate a fish with a head and eyeballs for lunch today while his friend ate some sort of blood soup. I don’t even want to think about it. Back on track now….
Don’t get me wrong. I LOVE cooking from scratch. There is something kind of romantic (not in the gooshy hearts way) about starting with garden fresh produce and ingredients. I love it. On the weekends. While there really isn’t anything more therapeutic about making every element of your meal from scratch, sometimes your day just doesn’t allow for it. And I don’t even have any kids yet. Eeks.
So if canned sauces make you cringe, move along.
A few years back my family drove down to Rocky Point, Mexico for Christmas. My dad spent lots of summers there growing up and always raved about the taco stands on the streets. So…I had to. I knew what they were. But I had to. We pulled over to this tiny little stand with one guy, a little girl and a troop of dogs. All that they had was tacos de cabeza. I ordered 2. The man said, “you sure? Cabeza? Head?” I know he was thinking that this little chica couldn’t handle…but handle I did. They were simple, fresh and delicious. This is my take.
Boneless pork roast
1 Tbsp garlic powder
1 1/2 cup Dr. Pepper
1 cup salsa (store-bought)
1 cup enchilada sauce
3/4 cup brown sugar
2 Tbsp salt
Cook on low in slow-cooker for 6-8 hours. Meat will fall apart.
Pull meat out into a large bowl.
Shred meat with two forks. Add some of the sauce to moisten and give it a little more flavor.
Small corn tortillas
Red onion, diced
Prepared salsa verde (I used the small can of Valdez)
1 lime cut into wedges
- Heat skillet on med-high heat
- Add 2 tortillas at a time and cook for 45 seconds on one side, flip and cook for another 30 seconds on the other. Move to plate
- Immediately start layering your ingredients into the 2 taco shells.
- Add about 2-3 Tbsp of shredded beef
- 2 tsp red onion
- 1 Tbsp of salsa verde
- Squeeze of a lime
- Cilantro for garnish
That’s it. Once the pork is shredded this will literally take you under 3 minutes to prepare. MAN are they ever good. So full of flavor. Savory, sweet, spicy and tangy.
PS, this makes a TON of shredded pork. We have had tacos for a few meals and have still barely made a dent. I am going to make and freeze some burritos with the pork, black beans, salsa verde, pico de gallo and cheese. Lunch on the run!