With fall creeping up on us (although SC still thinks it’s summertime), I get into my what-can-I-stick-in-the-crock-pot mode. A friend of mine and I recently had lunch at this adorable little spot that serves “small plates” and has a very good looking wine list. I had the pulled pork tacos and they were absolutely divine. I had to rush home and try to recreate it pronto. The spicy/sweet taste is amazing. I do believe the “magic” ingredient in mine is the pinch of ground clove. It gives the dish that hint of sweet to balance out the spiciness of the pork. Adorn it with a little arugula micro greens and coleslaw and your taste buds will be singing.
Mexican Pulled Pork Tacos with Spicy Black Beans
2.5 to 3 lb pork shoulder roast or butt
2 Tbsp Olive or Canola oil
4 Tbsp chili powder
1 Tbsp kosher salt
1 Tbsp brown sugar
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
¼ tsp cinnamon
scant pinch of ground gloves
- Whisk together dry ingredients in a small bowl
- If roast is tied with string, remove
- Pat dry and rub the spice mixture over entire roast. Let marinate in the rub for at least one hour or overnight
- Heat oil in skillet on medium high heat. Place the roast in the pan and brown on all sides (about 1-2 minutes per side)
- Place roast in slow cooker. Cook on low setting for 8-10 hours, until pork is fall apart tender.
- Remove roast from slow cooker, place on cutting board and cut into large chunks. Use two forks to pull the meat apart into bite size shreds. (Tip: If you have a stand mixer, place the chunks in bowl of stand mixer and beat on medium speed with paddle blad to shred in seconds!)
- Return the shreds to the slow cooker and toss to coat with juice from the meat.
I served mine in a soft tortilla topped with coleslaw and arugula micro greens and a slice of avocado.
Serve my Spicy Black Beans on the side