I love pulled pork. I usually make it in the crockpot with apples, bacon and onion for sandwiches, but this time I wanted to change it up and make something to put on tacos. Around here we love Mexican food. I try to make something of that style at least once a week. I have mastered some of our favorite dishes such as Cream Cheese Enchiladas with Corn Casserole. The last time I made the corn casserole I made it in individual muffin tins and it was the best because they were easy to hold and eat and they were nice and crispy all the way around.
I wanted to put this in the crock pot to cook because it is easier and takes less effort on my part. I started thinking about the last time I made fajitas and used a mix of orange and lime juice and thought that would be a great addition to the pork.
These turned out so amazing, I didn’t want to stop eating them. I had quite a few toppings, two of them homemade. We used this recipe for Salsa, which is our favorite, and these Pickled Peppers, which add a great zing to the tacos. I also had plum tomatoes, avocados, sour cream and some shredded cheese. You can top them with whatever you like.
**Gluten free when you use a corn tortilla.
Pulled Pork Tacos
- 2.5 – 3 pounds pork roast
- 1 medium sweet onion, cut into rings and then cut into pieces
- 1/2 cup orange juice
- juice from one large lime
- 1/2 cup chicken broth (I used 1 tsp Better Than Bouillon with 1/2 cup water)
- minced garlic
- chili powder
- salt and pepper
Turn your crock pot on high to get it heating up.
I took a large knife and made several large slits all over the pork, then stuffed each one with minced garlic.
Place the lid on top and cook for about 4-5 hours, or until the pork is cooked through. About the last 30-45 minutes of cooking I take two forks and shred the meat apart and mix it well with all the juices.