Crockpot Prok Tacos
Juicy, a little spicy, delicious pork tacos all made in the crockpot! This is a great recipe for dinner or parties as it makes a huge batch. We normally freeze half and have it at later date!
Ingredients
- 8 lbs. Pork Shoulder/Butt Roast
- 2 Tbsp Mustard
- Spanglish Asadero, Mexican Ancho Chile Seasoning See Notes
- 1 Jar Garlic & Molasses Marinade by Cookwell
- 3 Whole Onions Cut Julienne See Notes
Toppings
- Flour Tortilas
- Cilantro
- Onions
- Pepper Jack or Monterey Jack Cheese Shredded
- Avocado Sliced
Poblano Sauce
- 1 Poblano Roasted, Skinned, and Deseeded.
- 2 Jalapenos Roasted, Skinned, and Deseeded.
- 1 Cup of Sour Cream
- 1 Lime Juice
- 1/2 Bunch Of Cilantro
- 3 Garlic Cloves Roasted
- 1/4 tsp Salt
- Pinch of Pepper
- 1 tsp Oregon
- 1/2 cup of Water Add in a little at a time
Instructions
- Julienne cut your onions.
- Pat your pork dry. Cut a 1-inch grid pattern on both sides of your pork. Also called score.
- Rub mustard all over the pork and season with the Spanglish Asadero, Mexican Ancho Chile Seasoning. See notes*
- Add onions to the bottom of the crock pot. Place seasoned pork onto and pour the Garlic & Molasses Marinade by Cookwell over the pork. Place the lid on and cook on low for 10 hours!
- After the pork has finished cooking shred the pork with two forks and remove the bone. Return the pork to the crockpot juices.
- Perfect for nachos, tacos, or quesadillas!
Poblano Sauce
- Add all the ingredients to a blender and blend until it is the consistency you want. You can add more water if needed.
Notes
You can find the Spanglish Asadero, Mexican Ancho Chile Seasoning here https://www.spanglishasadero.com/product-page/ancho-chile-bbq-rub-1-1-2-lbs-bottles. This can be a bit spicy, if you do not like spicy or do not want to purchase the seasoning you can create a rub with 1 tablespoon each of Salt, Pepper, Garlic Powder, Onion Powder, Oregon, 1 teaspoon of Paprika, 1/2 teaspoon of Cayenne, and Red Pepper Flakes. Omit the last two ingredients if you don’t like spicy! You may have to double the seasoning batch depending on the size of your pork.
Julienne onions cut. Cut off top and root of the onion. With the onion sitting flat on the root side, cut in half. Take the middle flat side and place it down on the cutting board. Cut onion from top to root creating a moon shape strip of onion.
Check out my facebook page for the cooking video here http://facebook.com/BaileesCooking
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