Monday, June 23, 2014

Slow Cooker Recipe: Green Chili Pulled Pork Loin Tacos with 505 Southwestern Sauces

Please note that I was sent 505 Southwestern Sauces for review.  While I was given 505 Southwestern Sauces, all thoughts & opinions are honest & my own. 

Happy Monday! 

I hope you had a great weekend & that today is as happy as it can be, you know, for a Monday & all.  Today, we're talking tacos.  Now, my experience with making my own tacos is not vast, we've grilled fajitas & shredded up rotisserie chickens before, but never have we ever attempted pork tacos.  But this weekend, I decided to get a little adventurous.  Well, not so much adventurous, as 'easiest way to full-proof pork tacos' but still.     

Green Chili Pulled Pork Loin Tacos.  In the Slow Cooker.  Uh Huh.


On Sunday, we had Andrew's cousin Marty over to watch the FIFA World Cup, US v. Portugal game, so I wanted to make a dinner that was going to be tasty, but also minimal effort.  A slow cooker meal sounded right.  And trying out pulled pork tacos was the best excuse to break out the 505 Southwestern Sauces I could think of.  You might remember from a couple of weeks ago when I shared Movie Night Nachos , that I was gifted a case of goodies from 505 Southwestern Sauces.  All of their sauces are made from chilies in the Hatch Valley of New Mexico, all natural & extremely delicious.  For this recipe I used both their Roasted Green Chilies AND the 'medium' Green Chili Sauce.  I wanted flavor y'all.  And they delivered. 


To start with, grab a 2ish lb. pork loin, an onion & a few light Mexican beers at the grocery store.  I chose pork loin because I wanted something on the leaner side.  And let me just say, it was just as easy to pull apart. 

About 8 1/2 to 9 hours before you're ready to serve dinner (perfect workday meal!) load up your slow cooker with the pork loin, a roughly diced onion, an entire 16oz. jar of 505 Southwestern Sauces Green Chili Sauce & 1-2 Mexican beers (water or stock can be substituted) making sure that the liquid is slightly higher that the pork loin.  Then, turn your slow cooker to the 'low' setting & enjoy your day.  A wonderful meal ahead that took maybe 5 minutes to prep.  Ahh, feels good, right?

An hour to half-hour before you're ready for dinner, pull the pork loin out of the slow cooker & very carefully (it'll be smokin' hot!) shred the pork with two forks.  Do not drain the liquid from the slow cooker.  Place the pork back in the slow cooker & add an entire 16oz. jar of 505 Southwestern Sauces Roasted Green Chilies.  Trust me, it won't be too much.  It's just spicy enough to be awesome.  Let the now-pulled pork simmer in goodness for 30 minutes to an hour.

Just before you're ready to eat, char up some corn tortillas in a little oil on the stove & gather up a few of your favorite taco condiments.  My suggestions are avocado (always avocado right?), cilantro, lime wedges, a few peppers & the kicker: thinly sliced yellow squash.  

I know that it sounds strange, but I first had squash on tacos at Cabo Bob's, a fantastic pick-your-own Mexican place in Austin & haven't looked back since.  It takes tacos to a whole other level.  In my opinion, just a few pieces of squash in this particular pork taco is insanely good.  Just try it; it's worth tasting.  If you don't like it, you can slough it off as one of those 'weird' Austin things.   But if you love it, you can thank me by sharing with your friends. :)

These tacos were good. Real good.  The pork was juicy, packed with green chili flavor & spicy enough to make you happy, but not so hot your mouth burns.  Just right.  If you like to kick things up to another heat level, I suggest going with the 'hot' 505 Southwestern Sauces Green Chili Sauce.    


505 Southwestern Sauces can be purchased at your neighborhood H-E-B.

1 comment:

  1. Going to try this right now. Had a jar of this stuff sitting and thought it would be good with a roast. Thanks!

    ReplyDelete