There are some things I don’t mind eating 4 days in a row. Like pizza. Or margaritas.
As long as I can have different toppings on my pizza every night. And I don’t have to make run to the liquor store for margarita fixins. But I can’t get excited about the same thing over and over again when I have shelves full of cookbooks and magazines calling my name. “Make me! No, make me!”
I didn’t always have that problem but I married a leftover hater. And somewhere along the line, I started to become one, too. Reimagining leftovers in a house full of leftover haters is a pretty nifty skill to have.
With this one crockpot recipe came 4 different meals: tacos, quesadillas (really just a flat taco), flautas (really just a rolled & baked taco), and sandwiches (a taco with bread?).
Well, different enough 🙂
We set out to make a Mexican pulled pork, infusing a pork roast with some of my favorite TexMex flavors. And grapefruit – if you’ve ever made these fajitas, you know grapefruit juice is a great tenderizer.
While pulled pork needs little help in the tenderizing department, the flavors of the marinade change the profile from your standard barbecue sandwich to a meal perfect for taco night.
Shredded Pork Tacos
Pulled pork gets a TexMex makeover with a grapefruit-chile marinade.
- For the marinade:
- 5-6lb pork shoulder roast
- Juice from 1 large Texas ruby red grapefruit
- 3 large, dried guajillo chiles, stems removed
- 2 serrano peppers, stems and seeds (optional) removed
- 1/2 medium white or yellow onion
- 2 garlic cloves
- 2 chipotle peppers packed in adobo sauce
- 2 tsp ancho chile powder (can substitute regular)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 Tbsp salt
- Handful of cilantro
- 3 Tbsp olive oil
- For the tacos:
- Pico de gallo
- Sliced jalapenos
- Lime wedges
- Grilled pineapple rings, chopped
- Place pork roast in a large ziptop bag.
- Place remaining marinade ingredients in the blender or food processor and blend until smooth.
- Pour over the pork roast, seal the bag tightly, and refrigerate overnight, up to 24 hours.
- Empty contents of the bag into your crockpot, placing roast fat-side up, and cook 8-10 hours on low.
- The meat should fall apart and easily shred when done.
- Serve shredded meat in tortillas, topped with your favorite taco garnishes.
- Leftover meat freezes wonderfully in ziptop bags and makes great sandwiches, quesadillas, and flautas.
Yields: ~12 servings, depending on size of roast
Estimated time: 24 hours
Mom to Chef
Wow, this sounds amazing! I veer toward turkey or chicken meat for tacos. Must try this!
Yum! This looks really delicious! We’ll eat tacos and pizza over and over in our house too!!
I don’t mind having this dish over and over. The tender look of this shredded pork got me daydreaming having this dish this instant. Awesome! =)
I’ve actually never had pork tacos. This looks like a good reason to give them a tryp!
You’ve just awoken my craving for Mexican… now i HAVE to make this!
I’m a HUGE fan of leftovers but there are definitely times when i just want to reinvent them or experience them in a new way! variety is the spice of life, after all…and these carnitas are perfect for that!
I love crock pot recipes and pulled pork is one of my faves!! I really HATE grapefruit so I might try this with an orange. Is the grapefruit taste really prominent?
Love your simple ingredients and recipe for these pulled pork tacos! Sounds deeelish!
Yum! I’ve never tried using grapefruit juice in marinade so I’ll go check out the fajitas recipe. And I’m lucky that I’m a leftovers hater but married a leftovers lover. He eats leftovers all day long. It’s great. 🙂
oh my goodness, I am drooling like a toothing baby…
Will have to try this recipe! I love all of these flavors!!!