Would you believe that I just started using a slow-cooker (ergo crock-pot) about a year ago? And not for lack of having one. Oh no. I had a perfectly good (brand new in fact) one sitting in my kitchen for years before my great pork conversion of 2013.
I think I thought it turned food to mush. Or required (demanded) cream of mushroom soup to function. I don’t know what I thought, but I eat my words.
In the form of tacos.
Sweet, delicious, juicy, piña-colada pulled pork tacos with just the right pickly crunch of cabbage and creme fraiche. I actually coined the term “pork-face” after seeing the look of ecstasy (really I don’t think it’s too strong a word) on my boyfriend’s face the first time I made these.
I now liberally use it to describe the look of satisfaction that good food spreads across your face like naughty errant condiments.
Happiness on a tortilla my friends. And perfect to share with a crowd on the fourth,
because not all of us have yards.
- 3-5 lbs pork butt/shoulder
- 1 onion sliced
- 1 can of coconut milk
- ½ pineapple, chopped
- 2 inches fresh ginger, chopped
- 6 whole cloves garlic
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ green cabbage chopped + piece of beet
- OR ½ red cabbage chopped
- ½ onion, chopped in rings
- 1 cup apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon salt
- 10-12 peppercorns
- 2 bay leaves
- tiny tortillas
- creme fraiche
- hot sauce
- avocado
- lime
- cilantro
- Heat the apple cider vinegar, honey, salt, peppercorns and bay leaves until honey is dissolved, then let mixture come to room temperature.
- Pour vinegar mixture over cabbage, beet and ½ onion, stir, cover and refrigerate for 7-8 hours.
- Mix the salt, pepper, cumin and coriander together and rub all over pork.
- Add pork, onion, ginger, garlic, and coconut milk to slow cooker and cook on low for 7 hours.
- Using two forks, shred pork in slow-cooker, and allow to cook for another hour.
- Place pork on baking sheet, squeeze pineapple over the meat and toss pineapple chunks with meat, then cook at 400 degrees until pork is caramelized and crunchy on the outside, juicy on the inside. 10-15 minutes depending on your oven.
- Place pork, cabbage and your choice of garnish on tiny tortillas and eat up!
YUM! I love the look and sound of this so much I’m going to make it for our 4th of July Family Feast!
YAY! What else is on the feasting menu?
Your food photography is amazing! Looks delicious!
Thank you! I give all the credit to our magic lens and a lot of trial and error! 🙂
Well shiiiiiiiiiiiit. Now I need a slow-cooker. That sounds AHMAZING. Geez.
You do. Just the smell of long-simmering yumminess is totally worth it! 🙂
I need to bust out our slow cooker ASAP! This looks and sounds amazing!
Do it! Do it! Also, welcome back to LA!
Wow! They look so good!
Thank you! 🙂
Pulled pork in the crock pot is totally my go-to for days when I haven’t thought of anything beyond ‘I need to eat at some point today.’ This is definitely an upgrade!
It’s so great how little thought it requires for so much deliciousness! How do you usually do yours Shayla?
OMG it sounds delicious. I’m hungry NOW. Pinning! 🙂
That looks ridiculously delicious- I suspect it will be tossed into our taco tuesday lineup! Like you, I always though crock pots were meant for midwestern moms to make things with cans of cream of mushroom…this is such a better use!
Slow-cookers are fabulous but, yes, they *can* turn things to mush if they’re let cook too long (chicken breasts are really bad about this, stick to thighs!). Pork loins and roast beef always turn out perfectly, though, and I love making traditional pot roast without heating up the house.