Wednesday, March 23, 2011

Slow Cooking Supper: Pulled Pork Tacos with Cilantro Sour Cream

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These tacos are NOT fooling around!  Since the winter is freezing here, and spring is still cool in Boston, I've been making Sundays regular crockpot days.  I love it; the one hassle is getting up early enough for the meats to cook for 8-9 hours.  Oh, and having to prep dinner at 9 or 10 a.m. sometimes isn't that appetizing.  But, overall, it makes for really flavorful and easy dinners.  John and I just sit and do our respective work until dinner is ready.  This was a boyfriend fave of both mine and K's so it makes a perfect dinner to impress them!

This meat needs some TLC but once it gets into the crockpot, it's so easy.  Danielle Williams is a great home cook; when I competed against her in Beringer I had so much fun!  I know John did, too, cause her husband and John got to drink while we competed, in the pouring rain!  Anyway, I was so excited to see she had won this competition and when John saw the recipe he practically insisted we make it.  Stop and Shop had pork butt on sale which made the decision easy. 

Again, you can't pull this out of the fridge and make it on a Wednesday night; but, you can easily use all these leftovers for lunches.  John devoured them over the next two days.  The pickled red onions really made the dish bright and fresh.  I made some changes but here is Danielle's original recipe.  Don't be scared about all the ingredients, most of them are the rub on the pork, and probably have them in your cabinets (that's why I substituted some things of the original recipe--I needed to use what I already had!).
Pulled Pork Tacos
Serves:  6
2 pound boneless pork butt
1/4 cup brown sugar
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon cayenne pepper
1 teaspoon cinnamon
1 tablespoon cumin
2 teaspoons paprika
1 tablespoon olive oil
12 ounces dark beer
1-2 cups chicken stock
1/4 cup sour cream
2 tablespoons cilantro, finely chopped
1 clove of garlic, minced
1 tablespoon lime juice
Pickled red onions
12 tortillas

Cut slits into the fat of the pork butt.  Mix together the brown sugar, salt, pepper, cayenne, cinnamon, cumin, and paprika.  Rub generously all over the pork butt and refrigerate the pork butt for 30 minutes.  Heat olive oil in a large skillet and brown the pork butt on all sides.  Place the pork butt in your crockpot and add the bottle of beer and enough chicken stock to cover at least 1/2 of the pork butt.  Cook on high for 4-5 hours, the pork will be falling apart.  When the pork is falling apart, remove it from the crockpot and use two forks to shred the meat.  Add 1/2 cup of the liquid to the meat.  Then, make cilantro sour cream by combining sour cream, cilantro, garlic, and lime juice.  Serve the tortillas, top with meat, cilantro sour cream, and pickled red onions. 

Two things--I didn't let the rub sit on the meat for more than about 15-20 minutes.  It was mainly because I forgot to do this the night before but the meat was so delicious I didn't think it needed the extra time.  Also, the cilantro pesto was way too garlicky for me.  So, I substituted and made Cilantro Sour Cream.  It was delicious and was a very nice mellowing of the heat from the meat.  You all know me and my spices!

If you haven't already, don't forget to take a look at my giveaway that I posted last Friday.  It's only on until Friday get you comments in now :) Also, big welcome to all my new followers.  I'm so excited to have you and I hope you're just as excited to get cooking!

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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