Ancho Chile Pulled Pork Tacos
It's been a hot week here, so I decided throwing a few ingredients in a crockpot sounded like a good call. Plus, making a big ol' pork shoulder feeds us stress-free (and deliciously!) for several days. (See serving suggestions below for a variety of ideas.)
I served up Ancho Chile Pork Tacos with all the fixins since it was "Taco Tuesday", and I am not above cliches. Although our three year old food-critic-in-training, declared "I don't like this" as he jabbed the pork with his polka-dot fork, he then chowed down like a wild beast. So I declared dinner a success and enjoyed a glass of wine. : )
Ancho Chile Pulled Pork
3 1/2 pound boneless pork shoulder (also called a Boston Butt)
1 1/2 tsp cumin
1 tsp salt
1 (12 oz) bottle gluten-free beer or 2 cups low sodium chicken broth
2 whole dried ancho chiles, seeds and stem removed or 2 tsp ancho chile powder
2-4 garlic cloves, smashed
2 Tbs tomato paste (buy the one in the tube for easy resealing)
Trim pork shoulder if desired. Sprinkle cumin and salt on pork.
Pour beer into slow cooker. Tear ancho chiles into 1-2 inch pieces. Add chiles, garlic and tomato paste.
Slow-cook on low for 7-8 hours, turning the pork over half way through if possible. Depending on the size of the pork or if it has a bone, cooking times may vary. Cook until it tears easily with a fork.
Transfer pork to a large bowl. Shred pork with two forks, removing occasional fat blobs, if desired.
Use a ladle to remove the oil layer on top of the sauce. Pour sauce through a strainer and into a small sauce pot. Boil over medium high until the sauce is reduced by half (about 2 cups). Add as much of this sauce to the shredded pork as you like. FYI - we added all the tasty sauce and then served the pork with a slotted spoon.
Serving Suggestions: put pork in...
- lettuce wraps + avocado + tomatoes + cilantro + onions
- organic corn tortillas + shredded lettuce or cabbage + tomatoes + cilantro + onions
- gluten-free buns + slaw
more below pic!
mini versions of the above for appetizers; see below for mini taco instructions
- enchiladas with pulled pork + onions + zucchini + bell peppers
- salad greens + organic corn + tomatoes + bell peppers + salsa
In case you want to know how to make the cute little taco shells...
Heat oven to 400. Use a biscuit cutter or round cookie cutter to cut 3 small circles out of a standard sized organic corn tortilla. Brush mini tortillas lightly with oil, and drape over the "wires" of the oven rack. (If they are too stiff to bend naturally, nuke them for 20 seconds.) Cook about 5 minutes or until crisp. Feeling lazy? Buy round organic corn chips and make mini tostadas instead!
I topped the tacos with shredded radish and cilantro, 'cause it looked so pretty!