Mexican pulled pork tacos with lime coleslaw and pico de gallo

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We would often talk about getting a slow cooker and fantasize about all the delicious slow cooked meals we would make. Well, after our latest pulled chicken  meal we couldn’t resist the temptation any longer and we impulsively ordered a slow cooker. Besides, the “once we scramble our money together and order a slow cooker recipe- idea list”, which is weirdly hanging on our bathroom wall, was growing ridiculously fast and we had to do something about it. Mexican flavored pulled pork was on the top of our long list. Besides us having a little thing for pork tacos, it would also be a great excuse to make a wonderful limey coleslaw.

Ingredients for the pork (to serve four)
○ 800 gram pork shoulder with bone ○ 400 grams canned diced tomatoes ○ 1 chopped onion ○ 3 chopped cloves of garlic ○ 1/4 cup of stock ○ 3 tablespoons of dark brown sugar ○ 1 tablespoon of cumin ○ 1 teaspoon of cinnamon ○ 2 tablespoons of smoked red pepper powder ○ 1 chopped red chili ○ 1 tablespoon chili powder ○ 1 tablespoon oregano ○ juice of one lime ○ dash of olive oil

Making the pulled pork
If you don’t have a slow cooker, don’t be scared off by this recipe. The cooking time can be adjusted to about half if you wanted to make it in a Dutch oven instead. It’s crazy how easy it is to throw this recipe together.. literally all it takes is throwing all the ingredients into the slow cooker, turning it on low heat, and sit back and relax for 10 hours. Yes, 10 hours! As time goes by, you will get more and more excited for dinner.. the amazing smell just makes you sooo impatient. After 10 hours, the pork will just naturally fall apart (no pulling work to do) and it will be so incredibly juicy!

Ingredients for the coleslaw
○ 1 cabbage ○ 2-3 carrots ○ 4 tablespoons of mayonnaise ○ 4 tablespoons of sour cream ○ 2 tablespoons of Greek yogurt ○ juice of 1 lime ○ salt and pepper to taste

Making the coleslaw
Shred approximate 3 cups of cabbage and grate 1/2 a cup of carrots. Combine this in a bowl with the mayonnaise, sour cream and yogurt. Although adding yogurt might not be very traditional, it makes it even fresher and just a tad healthier (not like that ever really mattered to us). And now the deal breaker: the juice of one lime. Season with salt and pepper to taste, and your coleslaw is ready to meat the pork.

Now it’s time to build your soft-shell tacos, with the coleslaw, the Mexican pulled pork, and of course some freshly made pico de gallo.

They were super delicious.. we promise. AND we even have two witnesses to prove it.. One said, and we quote, “it was very yummy”.  What makes her a reliable witness? Well.. she’s a medical student, so she fully understands the science of pulled pork. The other witness agreed.. AND she’s a food critic and enthusiast. So that means a lot, because everybody knows, food critics never lie. Wanna know more about this witness? Stay tuned. We might reveal her identity in a later post.


Cheese and Chinese


One thought on “Mexican pulled pork tacos with lime coleslaw and pico de gallo

  1. Pingback: Mexican stuffed mini bell peppers | Cheese & Chinese

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