We use this pulled pork recipe for many different types of meals. Our favorite is making it into tacos. But we have also added it into my homemade marinara sauce and served it over pasta, a pulled pork sandwich, and on top of a green salad. 

 

It freezes well, so if you do not want to eat all of the pork right away, you can put it in the freezer for future use. I recommend if you are planning to freeze some of the meat wait to crisp it up until after you defrost it. This allows it to get that delicious crisp on it right before you serve it. 

 

I once used the pork for a super bowl party and made nachos. It was a huge hit and more interesting than the usual nachos. I added sliced avocado, an avocado sour-cream mixture, cilantro, tomatoes, caramelized onions, and of course cheese. Anything you like will work.

 

Yield 8 servings

 

6 Lbs. pork shoulder

2 onions, sliced

4 cloves garlic, chopped

1 15 oz. can of diced tomatoes

3 Tbsp taco seasoning

3 Tbsp tomato paste

2 tsp of fresh thyme, chopped

½ tsp salt

⅛ tsp pepper

6 Tbsp olive oil 

 

Turn the Slow Cooker (AKA Crockpot) on high. Add the onions, garlic, and tomatoes to the pot. Mix the taco seasoning and tomato paste together and rub it on the pork. Add the pork to the pot and sprinkle the top with thyme, and salt and pepper. Put the lid on the pot and cook for 6 hours. 

 

Once the pork is tender and cooked all the way through remove it from the pot. Once the meat has cooled down to a warm temperature, shred it by pulling it apart using two forks. 

 

Heat a large skillet to high heat. Add 2 Tbsp olive oil and 2 pounds of the pork. Let it cook on one side until golden brown and starting to crisp up. Stir occasionally letting the meat brown and crisp on the other sides. Once it is crisped up, remove it from the pan and spoon it onto a platter. Continue the same process, 2 pounds of meat at a time, until all the pork is browned with a nice crisp on it. 

 

Once it is all crisp, serve it with your favorite tortillas and all the taco fixings that you enjoy. We often add some finely shredded cabbage, and bell peppers tossed in olive oil and balsamic vinegar, as well as avocado slices. Be as creative as you would with any taco. In my mind, you can’t go wrong making a taco! 

 

 

Just Salt It, and enjoy!