Subj : BH&G 2238
To   : ALL
From : DAVE DRUM
Date : Sun Mar 28 2021 12:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mexican Pulled Pork Tacos
 Categories: Pork, Vegetables, Chilies, Breads
      Yield: 8 Servings
 
      1 md Onion; coarse chopped
  3 1/2 lb Boneless pork roast
      1 md Red bell pepper; in 1/4"
           - squares
      1 md Bell pepper; in 1/4"
           - squares
 14 1/2 oz Can diced tomatoes w/green
           - chilies
      2 ts Ground cumin
  5 1/2 ts Garlic salt
  5 1/2 ts Dried oregano
      1 ts Cayenne red pepper
      4 oz Can chopped green chilies;
           - drained
     11 oz Can corn kernels; drained
      3 tb Tomato paste
     16    (6") corn tortillas; warmed

MMMMM------------------------GARNISH (OPT-----------------------------
    1/2 c  Fresh cilantro leaves;
           - rinsed, patted dry
           Sour cream
 
  In 5 to 5 1/2 quart slow cooker, layer the chopped onion,
  pork roast and sweet peppers. In a medium-size bowl, stir
  together the tomatoes, cumin, garlic salt, oregano and
  cayenne pepper. Pour evenly over the mixture in the slow
  cooker. Add chilies and corn.
  
  Cover slow cooker; cook on high heat for 5 hours. Remove
  pork roast to cutting board; keep warm.
  
  Remove 1 1/2 cups liquid from pot and discard. Stir the
  tomato paste into the vegetable mixture in the slow
  cooker. Cover; cook for another 30 minutes.
  
  Cut the pork roast into slices. Shred the slices using 2
  forks to pull the meat apart. Add the shredded pork to
  mixture in the slow cooker; heat through.
  
  To serve, wrap the pork mixture in the warmed corn
  tortillas, dividing the mixture equally among the
  tortillas.
  
  Garnish each serving with fresh cilantro leaves and sour
  cream, if desired.
  
  Family Circle | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My #1 essential oil is pizza grease.
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