Today is Mike’s Birthday! To celebrate his arrival on this fine earth, he is the guest blogger for today’s post. To be honest he cooks more often then I, but mainly weekday meals since he gets home earlier. For this post, he embraced the use of the crock pot and jumped at that chance to make something other than chicken. 🙂
Two weeks back, we had a Superbowl party at our apartment. It was a great way to get all our friends together in one place. The allure of the big game and free food was a no brainer for many. I decided to try something new and make my own version of braised pork tacos. Luckily, they turned out better than the game!
Braised Pork Tacos
1/2 tsp vegetable oil
2 lb pork loins
1/2 tsp salt
1/2 tsp pepper
4 tbsp rice vinegar
1 c chicken broth
12 oz beer (preferably a lager beer)
6 tbsp light brown sugar
1 tbsp Worcestershire sauce
1 1/2 tbsp chili powder
1 extra large onion, chopped
2 tbsp garlic Powder
1 packet Milagro Corn Tortillas
Place the pork in the pan and sear each side of the pork for about two minutes. This will ensure that the outside of your pork has a nice golden brown hue to each side.
After you’re done searing your pork, it’s time to add all the ingredients to the crock pot. In the crock pot, add the rice vinegar, vegetable oil, chicken broth, and beer. Stir in the brown sugar, worcestershire sauce, chili powder, onion, and garlic.
Add the pork to the crock pot, and put on the top. Let the pork sit for about three hours on medium heat. Stir the contents every thirty minutes to ensure that all of the pork is marinated in the sauce.
After three hours, the pork should be nice and tender. Take it out of the pot and place it on a plate. Take two forks and begin shredding the pork.
When you’re finished, place the pork back in the pot. This will allow the pork to continue to marinate in the juices.
Then go ahead and grab some toppings. I’m partial to the classics in lettuce (we had spinach), cheese, and tomato, but my cousin swears on jalapenos on these tacos.