I Mexican’t contain myself when it comes to tacos. As soon as the weather starts to warm up, it’s all I want to eat. Fish tacos! Chicken tacos! Steak tacos! Shrimp tacos! I promise there will be an iteration of each of these on the blog eventually. Today I bring you the infamous pork taco.
I never ate much pork when I was growing up. It wasn’t on my mother’s regular rotation. Mike’s family was another story, though, so he is always begging me to incorporate more pork into our diet. It’s not that I don’t like it, but I just never really consider it as an option.
These tacos are pretty simple. The pork is cooked in the slow cooker, so there isn’t much activity involved in the pork prep. Throw a pork loin roast in a citrus marinade overnight and it’s ready to toss into your slow cooker. You can brown the sides of the roast before putting it in the slow cooker, but it won’t stay crunchy so I think it’s an unnecessary step.
The hardest part of this recipe is the caramelized onions, but even those aren’t difficult. They just require a lot of time (about 2 hours, start to finish). Because they take so long, I’d recommend cooking 4-5 very large yellow onions and freezing the rest for later. Or put them on a panini for lunch tomorrow. Or in your scrambled eggs. Or anywhere. Really. I promise it won’t be a bad idea.
slow cooker pork loin roast
2-3 lb pork loin shoulder, scored
1 head of garlic, minced
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cumin
1 tablespoon oregano
1 pint orange juice
6 limes, juiced
1/2 white onion, sliced
1 12 ounce beer
1 small jalapeno, halved
Grind garlic, salt, pepper, cumin, and oregano in a mortar and pestle until it forms a paste. Combine herb paste with juices. Add pork and onions to marinade and let marinate in the fridge over night. Place pork in slow cooker with onions reserved from marinade. The rest of the marinade can be discarded. Add a 12 ounce beer into the crock pot (we used a Fat Tire). Let the pork loin roast cook for 6-8 hours on low. When the pork is tender, pull it by hand and return it to the broth with the jalapeno. Let it hang out on your slow cooker’s warm setting until you’re ready to eat.
We topped our pork tacos with a little bit of chihuahua cheese, some fresh cilantro and a simple apple slaw made with sliced green apples tossed with a bit of lime juice.
It’s a relaxing Sunday night meal. I don’t even want to taco ’bout how delicious it is.