Lately its been Mexican dishes coming out the wazoo at my house! We hosted a wedding shower at the house for dear friends and made pork & chicken tacos with a whopping 8.5 pounds of meat! I obviously missed the memo that there were only 15 people coming! So as you can imagine, we’ve had lots of tacoy type dishes for the last week.
Here is the base recipe I used for the pork…I cooked the chicken in a separate crock pot and just altered the amount of ingredients. The meat was very tasty, juicy, and well flavored.
6-8 pound boston butt (about the smallest you can find these is normally7 lbs.)
3 tbsp chili powder
3 tbsp dried oregano
3 tbsp unsweetened cocoa powder
2 tsp kosher salt
3 cups salsa
2 bay leaves
Place chili powder, oregano, cocoa powder, salt, salsa, and bay leaves into the bottom of crockpot and stir to mix. Remove excess fat from pork and rinse off. Place pork on top of the liquid mixture in crockpot. Cook for approximately 8 hours on low heat. When the pork is falling apart and is extremely ford tender, it easily pulls apart, it is finished.
Discard liquid from crockpot and pull pork apart with two forks and don’t be afraid to use your hands if necessary. I completed this task on my cutting board but you might find it easier to do it directly in the crockpot. Just make sure you discard the liquid prior to this task! You could save the liquid as a sauce for the tacos, but I found it to be greasy from all the pork drippings and just too much liquid.
Heap up your tacos with plenty of pork and lots of side fixings…salsa, limes, cilantro, cheese, & guacomole.
I forgot to take a picture of an actual taco with all that meat, but here it is in a quessadila.