Melt In Your Mouth Pork Tacos

5:50 PM

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courtesy Food Network


Pork Tacos
I have had a jar of apricot preserves in my fridge for quite some time.  Instead of throwing it out, I wanted to use it.  Apricot and Peanut Butter don’t sound good to me, so I searched for a recipe.  I was watching Sandra Lee on the Food Network and she used orange preserves with pork.  Surely I could substitute apricot for orange.  This recipe will not disappoint.  All you have to do is wait… it’s hard when you smell this pork cooking all day.
What you’ll need:
4lb. boneless pork shoulder
1 pkg soft flour tortillas (small)
1 small head of red cabbage
What you might have at home:
4 carrots, grated
½ cup apple cider vinegar
Salt and pepper
¼ cup soy sauce
1 garlic clove
1 cup apricot preserves
1 onion
Slow-cooker
Medium bowl
Small bowl
Grater
Whisk
1)      Chop onion and place at the bottom of the slow-cooker.  Trim fat from pork shoulder and place pork on top of onions in slow-cooker. 
2)      Whisk soy sauce, garlic, and apricot preserves in small bowl.  Pour sauce over pork.
3)      Cover and turn on slow-cooker.  Cook for 8-9 hours or until pork is finished.
4)      Slice cabbage into thin strips.  Place in medium bowl.  Add carrots, vinegar and salt and pepper.  Mix and cover with wet paper towel.  Chill until pork is finished.
5)      When pork is finished, heat tortillas in microwave.  Serve with Super-Simple Guacamole, Cabbage Slaw and pork.

Pork Tacos on Foodista

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