Hola! Happy Cinco de Mayo, my friends. From a gal that could eat Mexican food every single day, I’m not sure why we only celebrate once a year?! I love it all. Every bit of it. This recipe is tried and true and *surprise* I love it. It isn’t traditional Mexican but it has “Tacos” in the name of it…and you eat it on tortillas, so there is that. You can’t make it for dinner this evening, but pick a day-any day and enjoy.
Cuban Pork Soft Tacos
1/2 c lime juice
1/4 c water
1/4 c grapefruit juice
3 cloves garlic
1 t oregano
1/2 t salt
1/2 t cumin
1/4 t pepper
2 bay leaves
3 lb boneless pork shoulder
1 c sliced onions
Tortillas
Combine the first 9 ingredients. Pierce meat with a fork and place in a huge ziploc bag or pot. Pour the liquid over and marinate the meat 6-24 hours. I always let it all meld together overnight. Or longer.
Put sliced onion in your slow cooker, top with the meat and marinade. Cook on low 10-12 hours or high 5-6 hours. Cool meat slightly then shred with 2 forks. If you choose to use any of the liquid, skim the fat and remove the bay leaves. Serve on tortilla with your choice of toppings. I personally love cheese, lettuce, sliced green onions, tomatoes, sour cream, guacamole, and salsa/pico de gallo.
Pico de Gallo
2 peeled and diced tomatoes
2 Tbsp chopped red onion
2 Tbsp cilantro
1 t lime juice
Dash of salt and sugar
Mix well and refrigerate for 2 hours.
I hope this week finds you all still healthy and happy, here’s praying I can get my caterpillars plucked, waxed and/or tweezed really, really soon. I can’t see to do it without my glasses on but can’t get in there to do it with my glasses on. First world problems, I know. Be well, I’ll be talking to you….
Life As I Sense It 