Every couple of months I slow cook a pork butt and use it to make several meals. We use the pork to make tacos one night and baked potatoes stuffed with pork for another night.
When you walk into your house, after the pork butt has cooked for hours, the smell will instantly make you hungry. You open up the crock pot and steal a piece of fall off the bone meat and you will understand how delicious a pork butt can be.
You need your slow cooked pork butt, corn tortillas, avocado, and a mixture of finely diced onions and cilantro to sprinkle on top of your taco. Go here for my Slow Cooked Pork Butt recipe.
Chop the cooked pork into small pieces.
Chop up the onions as finely as possible.. you do not want chunks of onion in your tacos.
Remove only the large stems, the smaller ones will be chopped finely.
Chop up the cilantro finely.
Add the cilantro to the onions and stir to combine.. transfer to a smaller bowl since the bowl you mixed it in is messy looking. Store covered in the fridge till ready to use.
Sprinkle a little olive oil on a flat pan and heat your corn tortillas until warm. Pile on your pork butt, sprinkle with the cilantro/onion mixture, top with avocado slices and top with my Creamy Jalapeno Salsa (The recipe is also on my blog here).
Enjoy!
SLOW COOKED PORK TACOS RECIPE
Serves: 2 people
Prep Time: 15 minutes
Cook Time: 5 Minutes
INGREDIENTS
1/2 Large White Onion, super finely chopped
Handful of Cilantro, finely chopped
4-6 Tortillas (2-3 per person)
1 Avocado, sliced
PREPARATION
Prepare the Slow Cooked Pork Butt (on my blog here)
Once pork has cooked, chop pork into small pieces, you need about 1 1/2 cups for 4-6 tacos.
Slice one large white onion into super fine dices. Put onion in medium bowl.
Remove large stems from cilantro and chop up a handful of cilantro. Add cilantro to onions mixture and combine,
Transfer cilantro/onion mixture to a smaller neater bowl.
Slice Avocado.
Heat up pan with a sprinkle of olive oil on medium high heat. Heat tortillas till soft.
Place pork, then cilantro/onion mixture on tortilla and top with avocado slices and my Creamy Jalapeno Salsa.