2 1/2 lb boneless pork roast
3 cloves garlic
1 small onion, quartered
1 jalapeno, seeded
1 cubanelle pepper, seeded
1 habanero, seeded
6 oz tomato paste
1/2 fresh tomato
3 tablespoons olive oil
juice of 1 lime
1/2 teaspoon hot paprika
1/2 teaspoon ground chipotle
1/2 teaspoon Mexican hot chili powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
Place all ingredients except for the pork into a food processor or blender and pulse until very smooth. Add the mixture to a marinating container or resealable bag. Add the pork and make sure it is fully submerged/coated in the mixture. Refrigerate overnight. Add the pork and marinade into to a 4 quart slow cooker. Cook for about 8 hours. Shred the meat with a fork and toss to coat in the sauce.
This past weekend we had a taco party as part of McCormick’s Dinner Party Chain. I made 3 kinds of tacos and the raw salad with chile-lime dressing I posted Wednesday. Look for more taco posts next week!
Tacos were the logical choice for this group as it included vegans and guests who have a rather limited diet. This way everyone got to eat exactly what they could and wanted to. I kept the fillings warm in a triple slow cooker which I bought for the occasion. It worked really well even with the food I didn’t slow cook. I had a Lazy Susan on duty as well, it held all of the “wet” toppings like guacamole, 3 kinds of salsa, pickled jalapenos, crumbled queso fresco, vegan and regular sour cream.
Since we were having people over during a hot spell, I wanted to come up with a menu that included foods that would not heat up the house (no central air conditioning, here!). The other tacos I made could have been made on the grill or inside (in case of bad weather) but I planned all along to make one slow cooker taco filling. The meat just cooks so well in the slow cooker and requires pretty much no effort on my part. Perfect for entertaining. This was the spiciest taco and I think the one I might of liked the most but I am partial to pork.
Yum! As I look over this recipe, I find myself missing the food from my days in Texas. Thanks for sharing!