These tacos are a pile of juicy, sweet pork topped with a creamy, tangy, green dressing wrapped in a soft tortilla. We made them last night for our very own dinner guests. I dreamt about these babies all through the night and all day. Luckily, there were enough for us to enjoy the leftovers for dinner tonight. Phew.
Without further ado, here is a recipe straight from Food Heaven...
Pork Tacos, the Line-up
- Small Corn Tortillas
- Sweet Pork (see recipe below)
- Chile Verde Dressing (see recipe below)
- Queso Fresco, grated or crumbled
- Pico de Gallo (I just do a combo of diced tomatoes, finely diced onion, chopped cilantro, lime juice, and salt & pepper)
- Fresh cilantro, chopped
(**make note that you begin cooking the pork the night before you plan to serve it -- requires some thinking ahead, but a lot less work at dinner time)
4-5 lbs Pork Roast
2 T Brown Sugar
1-1 1/2 tsp. dried red pepper flakes
2 tsp cumin
1-2 tsp salt
Mix brown sugar, red pepper flakes, cumin and salt together; rub over roast. Brown roast in oil over medium heat, being careful not to burn the sugar -- about 2-3 minutes on each side. Place roast in crock pot with some water. Cook on low from 6 pm to 9 am.
In the morning add:
1/2 can of regular coke
1 cup chicken broth
2 cloves of garlic, minced
1 onion, chopped
1 cup brown sugar
Continue to cook on low from 9 am to 5 pm. One hour before serving, shred pork and add:
1 cup brown sugar.
Chile Verde Dressing
1 pkg Hidden Valley Ranch dressing mix
8 oz salsa verde (I forgot this key ingredient at the store and was able to wing it with a blended concoction of green chiles, chicken broth, garlic, cilantro, and lime juice)
2 cloves garlic, minced
3/4 cup mayonnaise
3/4 cup sour cream
Blend all ingredients and chill until ready to serve.
Fry corn tortillas with a little butter or oil in a pan. Fill with pork and dressing.
Sprinkle with fresh chopped cilantro, queso fresco, pico de gallo and any other favorite taco toppings.