Tonight’s dinner needed to be simple because I knew I would buried under a pile of math homework, so I turned to my trusty crock pot for the assist. I took a version of my standard pork taco recipe, which I’ve adapted from recipes I’ve gotten from friends over the years, and put it in the crockpot. If only I had remembered to take pictures of it.
- 3-4 lb. pork roast
- 1 lime
- 1/2 cup of washed and chopped cilantro
- 3-4 garlic cloves
- 1 onion, chopped
- Sea Salt
- Fresh Ground Pepper
- 1/2 Tbsp cumin
- 1 cup of water
- Put the roast into the slower cooker, I used a boneless roast to avoid picking out bones later
- cover with water.
- Add remaining ingredients. Squeeze lime juice over roast and add lime zest for extra flavor. Salt and pepper to taste.
- Cook on low for 6-8 hours or until pork shreds easily with a fork.
- After cooking, move shredded pork to hot cast iron skillet. Cook in skillet until the pork becomes crispy.
- Serve on tostada shells with your favorite toppings. I like homemade guacamole, sour cream and vegetables.