Some days, I want a chef…. walk into the house and soup’s on, hot and ready…dream on, Kate. What I do have, however, is my tireless crock pot that stands in to do the cooking while I am out bringing home the bacon. It’s no secret to anyone who checks out my blog that I like it hot and spicy….and throw in easy?! Well, you had me at crock pot! Bring on Taco Tuesday!
So I threw together this recipe to simmer while I was working and when I came home, I was standing on my porch – hadn’t even opened the door yet – and could smell the smoky chipotle aroma teasing me over the threshold. Hello Personal Chef!
This is so super easy that it is embarrassing to put into blog form, but I’m gonna do it! Obviously, you can change things up to kill the heat and make it a bit more palate-friendly.
Throw together some Guacamole (see my previous blogs), heat up some tortillas and you are ready to pork out!
This recipe is created to cook for two or three, so it uses two pork shoulder steaks versus full pork shoulder but you could substitute the full shoulder if you have a big enough slow cooker and just ramp up the other quantities accordingly. It will definitely cook through in 6 to 8 hours on Low, either way!
Want to make it REAL easy? Just throw in the Pork and Salsa and let her cook. Shred it after 6 hours on low and make your tacos.
1 small can 7.76 oz. chipotle sauce (I used ½ can)
2 jalapeno peppers chopped fine (or small can of diced green chiles)
1 white onion julienned
Small jar salsa (your favorite brand) – try to find something chunky for less moisture.
Tablespoon Garlic powder
Tablespoon Coarse black pepper
Tablespoon Onion powder
Teaspoon Dried cilantro
Teaspoon Cumin spice
Teaspoon Mexican red pepper spice (or if you want cayenne)
Fresh Cilantro (reserve some for garnish)
2 pork shoulder steaks
Guacamole with diced tomatoes
Cole Slaw Cabbage mix (sans dressing)
- Combine dry spices in a bowl
- Rub dry spices into both sides of the pork steaks
- Put pork in the bottom of the crock pot
- Pour in salsa
- Pour in chipotle sauce (for less spicy – do not add this)
- Throw in jalapenos (or green chilis) – do not add if you do not like heat – you can sub julienned green peppers that have no heat or red bell peppers
- Throw in onions
- Pour in Salsa (use mild salsa for less heat)
- Throw in chopped fresh cilantro
- Close lid and cook on slow for 6 hours (my crock pot automatically moves to WARM mode after set time so it stays warm until I get home a few hours later….it is a good way to not overcook your pork.)
- The pork should be falling apart – but you can shred it with a fork to separate it out for the taco
- Warm Tortillas
- Build Tacos with your favorite taco ingredients like tomatoes, lettuce, cole slaw mix, and/or cheese
- Garnish with lime juice, cilantro & sour cream
It might be a bit wet depending on the kind of salsa you used (some are more watery than others) if so, just use a slotted spoon to drain off the extra moisture as the pork should have absorbed all that flavor. You surely won’t need to add any taco sauce!
I served it on whole wheat taco tortillas with guacamole with diced tomatoes, sour cream, lime juice, chopped cilantro and shredded cole slaw mix (but with no mayo or cole slaw dressing added). The cole slaw adds a cool crunch!
Easy Taco Tuesday. It’s like having your own personal chef waiting on you to walk in the door.