It's Wednesday, happy hump day! Now, what's for dinner? I know that wasn't very nice to ask, I sound like your kids don't I? I mean it's not even 5 o'clock and I'm already asking the dreaded question of the day. Well if you don't have a plan and are heading to the grocery store today, pick up the ingredients for the following recipe so that you will have a plan for tomorrow's dinner. You will be happy you did. October is national pork month so I feel it's only fitting to bring you a simple easy recipe of pork tacos with jicama salsa. Look how fresh, and colorful it looks?
If you are always in a hurry in the morning like I am, I like to do everything but the actually cooking of the pork the night before. It just takes a little planning on your end, and you will be so happy with the end results.
So let's get started. All you need to start the pork tacos is your pork butt, okay it usually is called something like a pork shoulder pork butt roast, but that's way to long to say and pork butt just makes me smile so there you go. You will also need four seasonings, and some beef broth.
Combine the cumin, salt, cayenne and black pepper in a small bowl for your rub.
Put the pork on a tray or plate and sprinkle the rub and massage it into the meat.
When it's all covered with the rub, throw it into a large piping hot skillet on high heat. You are going to sear the pork to trap in the juices to ensure a delicious, juicy, and flavorful meat is your end product.
**This is my "trick" for all of my slow cooker meals. I sear all my pork and beef before putting it in the slow cooker It's so good and comes out so moist.**
After searing the pork for about 3-5 minutes, flip it over and do it again on the other side, and don't forget the sides!
Doesn't that just look like something you want to eat for dinner? Not yet, you have to wait!!!
When all sides are browned put the meat into you slow cooker, add the beef broth and turn on low for 8 hours to start cooking.
**Tip: Like I said you can do all of the steps above up to turning on the slow cooker the night before. I just put my slow cooker insert packed with the meat in the fridge and cover with the lid so all I have to do is put the slow cooker in the warming unit and turn it on in the morning. EASY EASY **
Let the slow cooker cook, go along with your day, but make sure you leave the house otherwise the smell might make you start salsa dancing and calling your neighbors over for a fiesta at 10am!
Once the pork is in the slow cooker, you can make the jicama salsa or this part you can actually make the night before as well. I told you it's was simple, as long as you plan a little!
So first you are going to take the jicama, and cut the end off each side to have a level surface to work with and cut around. You will then take your knife and cut around the skin, removing it all. Notice how I said knife, please don't use a vegetable peeler. The skin is way to thick and it's more work than is needed. A jicama is sometimes called a Mexican potato. I know this sounds wierd but it tastes like a cross between a potato and an apple. It's good try it! Don't be scared, new foods are not always scary!
Remove all the skin, leaving only the white part and start dicing into little pieces.
You want them bite size pieces, and then put them into a bowl.
Dice up the red peppers
and add those to the bowl.
Take your red onion, and dice it, dice it real good. Do do do do do do do dododododo!
Add the onions to the fiesta and look how colorful it is.
Add on the thawed frozen corn, or if you are like me and make it the night before just throw it in frozen. It'll thaw overnight.
Now drain and rinse the black beans. You don't want any of that black gunk in your pretty salsa!
Ahhh, so much better!
And add the black beans to the fiesta as well.
Just add in the lime juice. It's usually about a 1/2 lime juiced.
Mince up the cilantro, really fine. If you don't like cilantro don't add it, but I will tell you it gives it good flavor but isn't overwhelming.
Add the cilantro to the bowl, and we are oh so close
Final ingredient is to add a little bit of light Italian dressing.
Mix it all up and there you have it, your fresh jicama salsa is ready for refrigeration. It is nice to have the salsa sit a couple hours to marinade and let the flavors blend together, but I get that we are all busy so if you don't have time for it to sit, don't do it.
Okay so now let's get back to the meat. 8 hours later and it's all ready! Look at that pretty piece of meat. If you had smell-o-vision right now you would start making me some margaritas right now.
Now the hard part is getting the pork out of the crock pot onto the plate because it is so tender that it just wants to fall apart. Don't get frustrated, I use 2 forks or even 2 pairs on tongs and place it onto a plate and start shredding with the forks. This will not take any strength or effort because it is so tender but it's a crucial step to get all the fat off the meat.
Once it's all shredded, and the fat is discarded, you are ready for assembly. On your warm tortillas, put a generous amount of pork on the bottom and top with the jicama salsa.
That's so pretty! So pretty, fresh and colorful it just doesn't stand a chance.
The last bite stands alone!
Pork Tacos with Jicama Salsa
Pork Tacos
1 Tbsp. ground cumin
1 Tbsp. Kosher salt
1 tsp. cayenne pepper
3/4 tsp. black pepper
2-3lb. Boneless Pork Shoulder Butt Roast
1 c. beef broth
tortillas
Jicama Salsa
1 1/2 c. jicama, peeled and diced
1 red bell pepper
1/2 c. red onion
1 c. frozen corn, thawed
1 (15 oz.) can black beans, drained and rinsed
2 tbsp. cilantro, minced
1 tbsp. lime juice
1/3 c. Italian dressing
In a small bowl combine the cumin, salt, cayenne and black pepper. Set the pork on top of a large place and massage the cumin mixture into it. In a large skillet on high heat sear the pork for 3-5 minutes on each side to trap in the moisture. Place the pork in the slow cooker and pour the beef broth over it. Cook on low for 8 hours.
For the salsa: In a large bowl combine the jicama, pepper, onion, corn, beans, cilantro, lime juice and dressing. Refrigerate until serving.
Assembly: Shred the pork, discarding the fat, and set aside. On a warmed tortilla place the seasoned pork and top with jicama salsa.
Enjoy!
-Cool
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