1 (18-oz.) bottle barbecue sauce (we used Jack Daniel’s Hickory Barbecue Sauce)
1 (12-oz.) can cola soft drink (we used Caffeine Free Coca-Cola)
10 to 12 (8-inch) flour tortillas, warmed
Toppings: chopped tomatoes, sliced jalapeños, shredded Cheddar cheese (we used sharp Cheddar cheese), chopped fresh cilantro (we also used sliced radishes)
Take a 6-quart slow cooker out and lightly grease the inside of it using the cooking spray. Put the pork in the bottom of the slow cooker, pouring the barbecue sauce and cola in afterwards. Put a lid on the slow cooker, letting the pork cook on LOW heat for 8 to 10 hours or until the meat shreds easily with a fork.
Take the pork out of the slow cooker and transfer it to a cutting board. Shred the meat using two forks, throwing away any chunks of fat. Skim any fat from the sauce before adding the shredded pork back in.
Spoon the pork into the tortillas, adding on your choice of toppings afterwards.
We recommend actually fixing this a day or two before you plan on it actually being eaten ‘cause while the flavors aren’t bad on the first day per se, it tastes a lot better after it’s sat in the fridge for a day or two. You get a nice sweetness from the sauce (not like candy sweet though) and the meat is really tender. If you choose to add the toppings then the radish will give a nice crunch, the jalapeños bring heat and crunch, cilantro and tomato bring a nice freshness, and what doesn’t cheese make better?
This recipe came from Southern Living.
We weren’t paid in any form to mention/promote Jack Daniel’s, Coca-Cola or Southern Living.
2 tablespoons olive oil (we used extra-virgin olive oil)
3 tablespoons paprika (we used smoked paprika)
1 tablespoon ground cayenne
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
¾ cup chicken stock
¾ cup pineapple juice
Warmed corn tortilla taco shells for serving
Hot sauce for serving (we used Taco Bell’s Fire Sauce)
For the salsa:
1 ½ cups finely chopped pineapple
1 small white onion, finely chopped
2 serranos, finely chopped
2 garlic cloves, minced
1 medium tomato, finely chopped
2 tablespoons chopped cilantro
1 lime, juiced
Salt and pepper to taste (we used kosher salt)
Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.
We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.
¾ tsp. black pepper, divided (we used freshly ground black pepper)
¼ cup fresh lime juice, divided
¼ cup fresh orange juice, divided
2 cups hot water
1 dried ancho chile
4 garlic cloves, smashed
1 white onion, sliced (we sliced ours about ¼ in. thick) (about 1 ½ cups)
1 bay leaf
1 cinnamon stick
2 oregano sprigs
1 Tbsp. canola oil
12 (6-inch) corn tortillas, warmed
6 Tbsp. chopped white onion
Cilantro sprigs (optional)
Lime wedges (optional)
Cut the pork up into 3-inch pieces, placing them in a large ziplock bag afterwards. Sprinkle the brown sugar, ½ teaspoon pepper and ½ teaspoon salt over the pork. Add 2 tablespoons each of the lime juice and orange juice to the bag and seal, removing as much air as possible*. Refrigerate for 8 to 24 hours.
Add the hot water and dried ancho chile to a large bowl, letting it sit for 10 minutes. Take ¼ cup of the ancho soaking liquid and leave it off to the side for now along with the ancho chile. Take a 5- to 6-quart slow cooker out and add the pork to it, discarding the marinade that the pork was in. Add the garlic, sliced onion, bay leaf, cinnamon stick, oregano, ancho chile, that reserved ¼ cup soaking liquid, the remaining 2 tablespoons each of orange juice and lime juice. Put a lid on the slow cooker and let it cook on LOW for 7 to 8 hours or until the meat is very tender.
Take the pork out of the slow cooker and place it in a container for the time being. Take a bowl out and place a fine wire-mesh strainer over it. Pour the cooking liquid from the slow cooker through the strainer, throwing away any solids. Measure out ½ cup of the cooking liquids, throwing away any leftover liquid afterwards. Take a large cast-iron skillet out and pour the canola oil in, setting the heat to medium-high. Once the oil’s hot, add in the pork, searing it for one minute without moving it**. Take the pork out of the skillet and place it back in the container. Pour the reserved ½ cup of cooking liquid into the skillet, scraping up any bits of pork stuck to the skillet, pouring it over the pork afterwards. Add the salt and pepper to the pork, shredding the pork afterwards. Divide the pork up afterwards among the tortillas, topping each one with 1 ½ teaspoons of chopped onions (we didn’t measure how much much we used). Serve with the cilantro and lime wedges if you’d like.
*After getting as much air out as possible, we rolled the ziplock bag up as tight as possible to help the pork absorb as much flavor as possible.
**We weren’t sure if they wanted you to sear one side only or all sides but we decided to sear for one minute on the first side and 30 seconds – 1 minute on the other sides.
The pork tasted great the first day we had this but the second day, the flavors were even stronger ! The char on the outside of the pork brings a smoky flavor to the taco and is a nice contrast against the tender parts of meat. The toppings bring a freshness to the dish and the onions offer a nice crunch as well.