I had never had pork tacos but had a roast that I didn't know what to do with it so I thought I'd give this recipe a try. We loved this and it will make it onto our regular menu - however, I will be trying a few things to see about intensifying the flavor (ie. letting the pork sit with the rub in the fridge for several hours, cutting the roast into sections so the flavors distribute more evenly, and/or adding more seasoning). I omitted the oregano (didn't seem like it would fit with Mexican seasonings) and subbed cumin. I also used granulated garlic in place of fresh garlic. I cooked it in the crock pot all day on high and it was juicy and tender (for some reason my crock pots don't cook well on low). We shredded it and mixed the cooking juices in with the shredded meat (which did not make it saucy but helped to add flavor) and used it for burrito filling with lettuce, cheese, sour cream, and taco/green chili sauce. It is a very versatile filling. I look forward to freezing the leftovers for a quick-grab dinner when the baby comes!
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I had never had pork tacos but had a roast that I didn't know what to do with it so I thought...