Crock Pot - Pulled Pork Tacos

I typed this up in May and kept telling myself to take pictures the next time I make it... and kept forgetting to take those darn pictures!

My mother served us pulled pork tacos one night.  She threw pork loin, salsa & chopped green chiles into her crock pot and let it simmer.  It was very tasty but I wanted to kick it up a bit so I added some seasoning to get that yummy flavor I love about well seasoned fajita meet.  As this really got going in the crock pot my kindergartener says "It smells like Del Rio in here".  Del Rio is a local Mexican restaurant.  I had to give him a high five and hugs for that!  I knew I must be doing something right :-)

• 2lb. Pork Loin
• 1 Cup Salsa 
• 2 Tablespoons Tequila (optional)
• 2 Tablespoons Molasses
• 1/2 Tablespoon Cumin
• 1/2 Tablespoon Chili Powder
• 1 teaspoon Paprika
• 1 large Onion, cut into thick wedges
• 1-2 Jalapenos, diced
• 1 Lime (for Zest & Juice)
• Flour tortillas
• Your favorite fajita/taco toppings

Add the salsa through the jalapenos to your crock pot.  Zest half the lime (about 1 Tablespoon of zest) adding it to the pot and then add juice of half the lime*.  Give a good stir to mix all the ingredients together and nestle your Pork Loin into the mixture.  Set your crock pot on low and let it cook 6 hours.  At the half-way point I turn the pork over to ensure even cooking.  Use 2 forks, scraping the pork in opposite directions to "pull" the meat.

Serve with flour tortillas and your favorite fajita/taco toppings. 


*So as not to waste any lime, zest and juice the entire lime, setting half of each aside to use in my Roasted Corn w/Tequila Cream Sauce recipe which makes a wonderful addition to these tacos!

Witch's Notes:  Since Pork is the star of this dish and is associated with the Earth Element, this is an excellent meal for grounding.  Pork is also known around the globe as a bringer of prosperity as well as  fertility.  So set your intentions, write your prayers/spells ahead of time (if you're like me and you get lost in cooking and forget your intention) and stir in plenty of positive energy for a great outcome.

Roasted Corn w/Tequila Cream Sauce

I threw this together thinking it would go good with fajitas and was so happy with the way it turned out.  It is inspired by flavors in a pasta dish I like to order at a local restaurant.  I like to spoon this onto my fajitas.  You could also thin this out a little with vegetable or chicken broth and toss it with pasta and chicken - YUM!

• 2-3 large ears of Fresh Corn
• 1/2 Bell Pepper, diced (any color you want)
• 1 small onion, diced
• 1 jalapeno, diced
• 1 cup light cream
• 2 Tablespoons Tequila

Traditionally, corn is roasted over an open flame.  So I cheat a little on roasting my corn.  I am just too impatient to wait for the outdoor grill to heat up!  And to avoid scraping the kernels off the cob while its still smoking hot, I do that first.  Hey, it's okay...  I learned it from a chef!  So here is the method I use for roasting my corn:

Cut the kernels off the cob and toss them straight into a heated skillet.  No need for cooking oils or sprays.  Just keep an eye on the heat so they don't burn.  Once they start browning up, give them a stir.  When they've gotten deep brown spots on the kernels - voila! You've got roasted corn! 

Once your corn is roasted, add your diced onions to the skillet.  Cook until the onions begin to soften.  Add the tequila and the peppers to the pan.  Just before the tequila has completely cooked away, add your cream and turn heat to low.  In approximately 3 minutes, the cream will thicken and you're done.

Witch's Note:  As corn is the star in this recipe, this is good for grounding.