Mexican Pulled Pork Tacos with Spicy Black Beans

Mexican Pulled Pork Tacos with Spicy Black Beans

Ingredients

The Pork:

2.5 to 3 lb pork shoulder roast or butt

2 Tbsp Olive or Canola oil

The Rub:

4 Tbsp chili powder

1 Tbsp kosher salt

1 Tbsp brown sugar

1 tsp cumin

1 tsp onion powder

1 tsp garlic powder

¼ tsp cinnamon

scant pinch of ground gloves

Preparation

·         Whisk together dry ingredients in a small bowl

·         If roast is tied with string, remove

·         Pat dry and rub the spice mixture over entire roast.  Let marinate in the rub for at least one hour or overnight

·         Heat oil in skillet on medium high heat.  Place the roast in the pan and brown on all sides (about 1-2 minutes per side)

·         Place roast in slow cooker.  Cook on low setting for 8-10 hours, until pork is fall apart  tender.

·         Remove roast from slow cooker, place on cutting board and cut into large chunks.  Use two forks to pull the meat apart into bite size shreds.  (Tip:  If you have a stand mixer, place the chunks in bowl of stand mixer and beat on medium speed with paddle blad to shred in seconds!)

·         Return the shreds to the slow cooker and toss to coat with juice from the meat.

Serving suggestions:

I served mine in a soft tortilla topped with coleslaw and arugula micro greens and a slice of avocado. 

Serve my Spicy Black Beans on the side

Easy Spicy Black Beans

Ingredients:

I large can of black beans (do not drain or rinse)

1 can Rotel tomatoes with cilantro and lime juice

1 small onion, diced

2 cloves garlic, minced

1 Tbsp olive or canola oil

Preparation

Heat oil in heavy bottom sauce pan.  Add onions and garlic and sauté until softened, about 5 minutes.  Add black beans and Rotel.  Simmer over medium low heat for about 20 minutes.