Crispy Pork Tacos

First off, I want to thank all the fellow picky eater parents that reached out to me on Facebook with their best advice. I greatly appreciate your wise words and am already trying out a few techniques. I will get this kid to eat vegetables by the end of the year… Maybe.

On to my next kitchen battle that I need your help with: the slow cooker. I am normally all about the slow cooker this time of year. It is the best friend to the woman/man on the go who still wants to cook a homemade meal. The last time I used my slow cooker was during last month’s brief cold snap. I made my slow cooker minestrone soup. It was delicious if I do say so myself.

However, during the “cooking” (aka jamming all of the ingredients into the slow cooker) phase, I added a few different ingredients and a few extra ingredients. My friggen slow cooker was full to the brim! I put on the lid and it overflowed. Hmmm…. That was new. It was especially fun when it started to bubble and sputter all over my counter and cutting board.

So, being the logical and totally sane person that I am, I got mad at the slow cooker and have henceforth banished it to the pantry. If you are going to cause me more cleanup than would cooking with a pot on the stove, then why am I going to use you? It’s a logical question you should totally ask your way too small slow cooker, right?

Definitely not in need of adult human contact during the day…

With Christmas right around the corner, I have decided that it might be time for a bigger slow cooker. I currently have this slow cooker. We have had good times but I think it is time to upgrade and go big or go home. This is where you guys come in handy. I am soliciting your advice once again. What slow cookers do you guys have? What do you love about it? What do you hate? Help!

I was looking at this one or this one maybe. I don’t know. You tell me.

Anyway, with the great slow cooker freeze out going on, I have been going old school and slowly cooking things in the oven. Yeah, it isn’t as convenient as the slow cooker, but you cannot beat that flavor and that crispy crust. I was going to call this carnitas but I already have a slow cooker carnitas recipe and this is definitively different. It is crunchy and spicy and holds up well on a taco. It isn’t shredded or saucy. It is a nice change from the usual shredded tacos meat.

I have plans to maybe add this to some breakfast hash this weekend. Gotta love leftovers. While I await your wonderful advice, please try and make these bad boys. It is worth your time I swear.

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Crispy Pork Tacos

The crispiest, crunchiest, and spicy pork. Perfect for a taco night.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 4 -5 Cups Diced Pork Taco Meat

Ingredients

• 1 Tablespoon Olive Oil
• 1, 3 Pound Pork Loin Roast
• 1 Teaspoon Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Onion Powder
• 1 Teaspoon Ground Cumin
• 1/2 Teaspoon Crushed Red Pepper Flakes
• 1/4 Teaspoon Cayenne Pepper
• Juice from 2 Limes

Instructions

1. Preheat the oven to 375 degrees F.
2. Mix all the dry seasonings together in a small mixing bowl.
3. Cut a few slits in the fatty side of the pork roast, about 1/4 of an inch deep. Season every side of the roast and rub all the spices into each slit.
4. Heat olive oil in a large Dutch oven or cast iron skillet over medium/high heat until it starts to slightly ripple.
5. Add the pork roast tot he hot oil. Seat for a few minutes on each side until golden brown. Transfer the heatproof dish to the oven. Cook for 1 hour and 15-30 minutes until internal temperature is 165 degrees F.
6. Carefully remove the skillet/Dutch oven from the oven. Tent the pork with foil for ten minutes. Remove the roast and cut the roast into small bite-sized cubes. Add them back to the skillet/Dutch oven along with the lime juice. Mix to combine.
7. Place the dish back in the oven for another 15-20 minutes until dark and crispy.
8. Serve with tortillas and favorite taco toppings.