Though the recipe calls for a sirloin end pork roast, my Publix was out of stock of the sirloin end. I called upon the services of the butcher to let me know what other cut of pork I could use, and he assured me the butt was a good alternative. It’s a little fattier of a cut than the sirloin end, the butt (really the shoulder of the pig, who knew?) is more tender. Mama likes tender meat from her crock pot, so I picked up a 3-pound-ish, bone-in pork butt.
If you know me, you know I don’t like to cook. Like, not even a little. So finding a lean, easy-because-it-has-5-minutes-in-its-name recipe to cook for this week’s pork meal, I printed that sucker out.
5-Minute Crock Pot Shredded Pork Tacos
1 sirloin end pork roast, about 3 pounds
2 teaspoons Southwest seasoning
3 cups prepared chunky salsa, divided (use mild, medium or hot)
8-10 flour tortillas, OR corn tortillas
1 cup Cheddar cheese, OR Colby-Jack cheese, grated
1 tablespoon Fresh cilantro leaves, snipped (or chopped)
Rub your choice of seasoning all over that raw pork.
Put that hunk of meat in the slow cooker.
Pour salsa all over the meat.
Cook on low heat for 6-8 hours.
Six to eight hours later… [as said in the Spongebob narrator voice]
Heat up aluminum foil-wrapped tortillas in 350ºF oven for 20 minutes.
Remove pork from crock pot, thanking yourself from 6-8 hours earlier for using the crock pot bag liner because ew.
Shred pork in a very unfancy bowl.
Put all those ingredients on the table, tell everyone to make their own damn taco, and nom on those Shredded Pork Tacos because they are deeeeeeelicioso.
For those of you like me who do better with an excessive amount of photos and instructions for a recipe, I created a friendly step-by-step pictorial on how to make the Shredded Pork Tacos. You’re welcome.
Step 1: You put all of your ingredients and the slow cooker liner bags (aka, the 3rd greatest invention ever) on a wrinkled white sheet for purposes of blogging photography.
Step 2: Get over your aversion to touching raw meat because you have to slather that hunk with seasoning. Surprise yourself with the quality of the photo you’ve taken with your left hand because your right hand is covered in pork guts.
Step 3: Measure out 3 cups of salsa into measuring cups because you don’t want to do the conversion of cups to ounces. Pour 1 jar of mild and 1/2 jar of medium salsa over seasoned pork. Realize a photograph of raw meat covered in salsa is not appealing.
Step 4: Wait all day.
Step 5: Do all that stuff above to prepare the shredded pork tacos.
Step 6: End up with this beautiful concoction.
(The shredded pork tacos are also good with Newman’s Own Black Bean and Corn Salsa, but as I mentioned above, salsa doesn’t photograph well.)
Bonus Step: Bask in the glory that your finicky kids and husband actually like another pork meal you’ve prepared.
Extra Bonus Step: Be all *sad panda* that no one else cleaned the dishes for the dinner you cooked, photographed, and blogged.
Check the National Pork Board website for current Publix pork specials and other recipes to try out. Like the Pork, Be Inspired page on Facebook for updates on the new Love Me Tenderloin Giveaway. For more information on the Heart-y & Healthy facts about pork, visit the Pork, Be Inspired website. Follow @allaboutpork for additional information and specials.