Pulled Pork Tacos W/ Classic Slaw And Jalapeno Sauce

There’s really nothing like an amazing taco in the palm of your hand and these aren’t shy when it comes to flavor.

Coming from the restaurant industry, using a slow cooker was never an option for me. I was stuck-up, I guess you could say, when it came to taking short-cuts. I felt it was blasphemy. I didn’t even want microwaves in my restaurant kitchens, regardless of how much nagging I heard from the staff. As time went on, and I left the restaurants, I found myself just as busy as I was when I was working the hospitality circuit so, I invested in a slow cooker. I inevitably ended up loving the fact that I could throw some protein and spices in there, cover it and head off to work. That’s where these little tacos came from.

Roasted Jalapeno Sauce:

10 jalapeños, sliced and seeded
3 c water
1 tsp lime juice
2/3 c water
Salt to taste

The Pig:

2 lb boneless pork picnic roast, trimmed and cut into large chunks
Salt and pepper to taste
1 tbs vegetable oil
1 tsp adobo seasoning
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp liquid smoke
1/2 tsp beef bullion
1/2 tsp chicken bullion

Classic Slaw:

2/3 c real mayonnaise
1/2 tbs apple cider vinegar
1/2 tbs white granulated sugar
3 c tri-colored slaw
2 tbs cilantro, chopped

The Rest:

30 corn tortillas (2 per taco)
Oil for softening
1 c queso fresco, finely broken up
4 fresh jalapenos, sliced

Start off by placing the jalapeños in a medium sauce pot with water, just enough to cover them. Bring to a boil and cook for 20 minutes, stirring often. Use a slotted spoon to transfer to blender or food processor. Add lime juice, 2/3 c water and salt to taste. Refrigerate until ready to use.

Next, get the pork ready by setting your slow cooker for 6 hours. Season the chunks of pork lightly on all sides with salt and pepper. Heat oil in a pan over medium high heat. Brown the pork on all sides and transfer to the slow cooker. Add remaining ingredients, cover and let ‘er cook. Turn pork over every 2-3 hours and start breaking up with a fork during the last hour of cooking.

About 1 hour before the pork is done, you should go ahead and get the slaw together by adding the first 3 ingredients to a medium bowl. Mix well. Add slaw and cilantro and toss until everything is well combined. Cover and refrigerate until ready to use.

Start getting the tortillas ready by heating oil over medium high heat and submerging each tortilla for about 2 seconds. Transfer to paper towels and pat dry. Cover to keep warm until ready to use.

Now let’s put these together.  Arrange the tortillas on each plate. Add about 1/2 c of the shredded pork to each taco. Sprinkle with queso and top with 1/4 c of slaw. Add a few slices of jalapenos and a squirt of that jalapeno sauce and vavoom! These are ridiculously good tacos.