A while back I made this delicious slow cooker pork. I made a large portion and then froze some of it. So when I needed an easy meal for a busy week night, I pulled out the pork to defrost and used it to make pork tacos.
I recommend getting the small, corn tortillas instead of flour tortillas. You can then fill them with whatever you like, but I recommend mixing up some black beans, and a little pico de gallo. I’ve been buying the little pre-portioned sizes of guacamole so I can add a little without making a whole batch.
- 2 (15oz) cans black beans, drained and rinsed
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 cup water or beer or chicken stock
- salt to taste
- 1 cup grape tomatoes, quartered
- 1 lime, juiced
- 1/2 cup fresh cilantro, chopped
- pinch of salt
- 3 cups or so shredded slow cooker mojo pork
- Pickled jalapeños
- Shredded cheese
- Shredded lettuce
- Corn tortillas
In a small pot, combine black beans, chili powder, cumin, coriander, and liquid. Bring beans to a boil and then reduce to a simmer for about 15 minutes. Season with salt to taste and mash black beans against the side of the pot until at your desired consistency.
In a small dish, combine chopped tomatoes, lime juice, cilantro, and a pinch of salt. Mix and adjust seasoning as needed.
To assemble, heat the corn tortillas by placing in a dry skillet for 10-15 seconds on each side. Add beans, pork, tomatoes, and other desired toppings.