Oh Snap, Yummy Pork Tacos in a Jiffy

When we were in California visiting my folks (that's right, my folks) a couple of weeks ago they made some DELICIOUS pork tacos for Sunday dinner (shh don't tell them that I am raving about it- got it Em). I had to replicate this dish as soon as we got home, so what did I do? I went and bought all the ingredients the first chance I had and replicated it... trust me, it is worth it, and the leftovers... delicious!

Sunday Dinner Pork Tacos (in a jiffy)

*while this meal requires very little effort it does require planning ahead. The meat takes several hours to cook.

Serves 6

Ingredients

1 5lb pork shoulder roast (I usually cut a 5-6 lb roast into three and just use one of the thirds to feed the two of us... beware that even just 1/3 of the roast results in a TON of leftovers)

5-7 ripe tomatillos, halved

1-2 jalapeno peppers, halved (add more for additional spice)

4 cloves garlic, crushed

1 onion, quartered

3/4 c. water

3 T fresh cilantro, chopped

Kosher salt

Pepper

Montreal steak seasoning

Directions

1. generously spinkle roast with pepper, salt, and montreal steak seasoning

2. put spiced meat in crockpot or heavy stock/saucepan

3. add cut vegetables to crockpot or pan, sprinkle generously with salt and pepper

4. add 3/4 c. water and cover

5. if cooking in crockpot cook on LOW for 4-6 hours or until meat shreds easily with fork. If cooking in pan, cook on low for 4 hours or until meat shreds easily with fork

6. remove cooked roast from pan and reserve cooking liquid. Shred meat with fork until meat is shredded to your liking.

7. Add 1/2 c. cooking liquid and 3 T. fresh cilantro (chopped) to shredded meat

8. serve with warm corn tortillas, fresh salsa, shredded cheese, rice, and sour cream

Lime Rice

*There are lots of versions of this recipe, but this is the one we use, we like it, but it is not as flavorful as the "cafe rio" rice

Serves 6

Ingredients

1 1/2 c jasmine rice

2 1/4 c water

juice from 1 lime

salt

3-5 T cilantro, chopped

Directions

1. bring rice, lime juice, salt, and water to a boil in a medium saucepan

2. once rice comes to a boil, add cilantro, cover, and turn burner to low (as low as it goes)

3. set timer for 20 minutes (this is important, do NOT under any circumstances remove the lid to check the rice) and wait (or set the table, cook the tortillas, really anything to keep you from opening the lid).

4. after 20 minutes turn burner off, let rice sit (COVERED) for 5 minutes. Fluff rice with a fork and serve.

Brian prefers to turn his tacos into a tostada... still delicious.

Do you like how I worked the phrases "in a jiffy" and "oh snap" into the title of this post... yeah I am just that awesome.