My all-time favorite kitchen invention is the crock pot. (Well, technically it’s the coffee maker, but the crock pot is a close second!) I didn’t really know what I was missing, until my mom got us a crock pot for Christmas last year. Now, whenever I know I’m going to be short on time to make dinner, or I simply don’t have the desire to cook that day, I just throw some ingredients into the crock pot and let it do the work for me. There’s an endless amount of meals that can be made in a slow cooker—everything from chili to macaroni and cheese! But one of the best dishes is Mojo Pork Tacos.
Start by following this recipe for Mojo Pork from Iowa Girl Eats. Sound familiar? She’s the same woman who created the original recipe for my Sneaky Meatball Subs. Obviously, she knows what she’s doing. 🙂
Here are the ingredients you’ll need:
- 3 lb. boneless pork butt, cut into chunks
- ¾ cup chicken broth
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup lemon juice
- 1 white onion, cut into chunks
- 1 head of garlic, cloves separated and peeled
- 1 ½ tsp. salt
- 1 tsp. dried oregano
- ½ tsp. pepper
- ½ tsp. cumin
- ½ tsp. paprika
- 2 bay leaves
(Her recipe also calls for one jalapeno, but I leave that out because I don’t care for a lot of spice and it’s delicious without it.)
First, place the chunks of meat across the bottom of the crock pot. Then, add the garlic cloves and onion, spreading them out among the meat.
Next, sprinkle all of the spices onto the contents of the crock pot, evenly.
Finally, pour the citrus juices and chicken broth over everything, and mix it all together.
Let it cook on low for 8 hours or on high for 4 hours—either way, it’s delicious!
Once it’s fully cooked, remove the meat from the crock pot and allow it to cool for a few minutes on a heat-resistant cutting board. Once it’s cooled down some, get to shredding! It should come apart easily with a fork.
To serve, toast some small corn tortillas in a pan over medium heat. You want to warm them up so they’re nice and soft for your tacos. Then add your meat and whatever toppings you would like. I recommend shredded Mexican cheese and fresh avocado, with a touch of hot sauce. YUM!