Pork Tacos with Cilantro Mayo

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I first published this recipe on All Things Thrifty in 2013! I’ve been using this recipe for over SEVEN years! Thank you to Suz Papa for the recipe. It has become a family staple, and we absolutely love this pork taco recipe! 

Ok, I’ll stop with the mushy stuff, but I’m excited to finally be able to sit down and write for a bit while kids are napping.

We made these delicious pork tacos Sunday and I HAD to share it. In fact, I have wanted to share it for quite some time now, but I didn’t have any pictures of it!  This time I FINALLY remembered to snap a few!

Every so often I post a recipe in our “All Things Delicious” category and this one is DEFINITELY one to try! I am really excited to share this “tried and true” recipe today! We only share recipes that our family LOVES, and this recipe has circulated through many many friends and family members over the last three years. I originally got the recipe from my great friend Suz {she ROCKS in so many ways}. So thank you Suz for sharing this yummy recipe with me and so many others!  I have adapted it a bit from the original recipe to make it easier for me. 

PORK RECIPE:
Pork Roast {I like the roasts from Costco that come in the 4 pack} But, I only cook one roast {unless we are having company for dinner, and then we make two roasts}.
Garlic Salt
Cumin
Basil Flakes
Oregano Flakes
Onion Powder
2 Cups Water
Thaw the pork roast and place in a crock pot. Pour in about 2 cups of water. Sprinkle roast and water with garlic salt, cumin, basil and oregano flakes and onion powder. I actually don’t measure these, I just sprinkle them generously on the roast and water. Cook the pork until it starts to fall apart.
I cook the pork all 5-6 hours on high {depending on your crock-pot, you may need to adjust times}.

JALAPENO CILANTRO LIME DRESSING RECIPE:
2 cups mayo {a few friends have said that 1 1/2 cups is plenty, but I have always used 2 cups)
1/2 bunch of cilantro {leaves only}. Just wash your cilantro, and hold the bunch in your hand and pull off the top leafy portion. You do not need to pick off each leaf individually. 
1 clove garlic
1 jalapeno {without seeds unless you like it hot}
2 Tbsp White Vinegar
2 Tbsp Water
1/4 t. pepper
1/2 t. salt
Place all ingredients in your blender and blend until it is smooth. Make at least 2 hours ahead of time and place in the refrigerator to thicken.

After the pork is done, remove the meat from the crock pot. Next, strain out the chunks of fat and sludge. I usually put a bowl in the sink {to catch the broth}and use a pasta strainer to catch the sludge. Discard the sludge and save the left over pork broth.

Next, put the meat back in the crock pot and shred the pork. I usually add some of the broth back in to add moisture and then pour in 1 jar of green Herdes Verde Sauce.  If your pork still seems dry, add more broth until it’s as moist as you prefer.

OTHER INGREDIENTS NEEDED:

White Corn Tortillas
Shredded Green Cabbage
3-4 Limes cut restaurant style.

Warm your white corn tortillas on a griddle prior to eating. We warm up a bunch and wrap them in foil to keep them warm.

Serve with fresh squeezed lime juice, shredded cabbage, and cilantro mayo. ENJOY!

 

We have tried it with pico de gallo, salsa, fresh tomatoes, cheese ..etc, and we actually like it WAAAAAY better without all of those things. {Just an FYI}.

I hope you like it! I’m sure you will!! 🙂 Thanks again to Suz and her family for sharing her amazing recipe.
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