Last night for dinner and Cinco de Mayo I tried a new version of tacos. You can find the original recipe at Girl Inspired.
I can't even begin to tell you how wonderful this smelled cooking all day!
2-3 pound pork butt roast
1 tsp cumin
½ large sweet onion
2 Roma tomatoes
1 yellow bell pepper
½ cup frozen corn
juice of 2 limes
2-3 cloves garlic
salt and pepper
2 avocados (add just before serving)
For the meat: Brown the roast in a frying pan with a little olive oil, salt, and pepper.
Place the browned meat into the crock pot with about a teaspoon of cumin, more salt and pepper, and one orange (squeezed and then thrown in the crock). Cook the meat on low heat for 8 hours.
Once it's done cooking, pull the meat apart with two forks - it should fall apart easily.
For the salsa: Chop all fruits and vegetables (except for avocados).
Add lime juice, crushed garlic, salt and pepper and stir.
Cover and set in refrigerator for 6-8 hours.
Just before serving, chop avocados and mix in.
Load your meat salsa into baked corn tortillas serve immediately.
For the tortillas I preheated the oven to 375. Sprayed the tortillas and then hung them over two rungs of the oven rack. It was a pain in the butt. I might try a different way next time with a cooling rack and cookie sheet.
Anyway.....that was one of the best tacos that I have ever eaten! It was light, flavorful, and not dripping with grease. I am looking forward to left overs! Oh and I made a black bean salad to go along with it.