Slow Cooker Shredded Pork Tacos with Pickled Red Onions are my go is a go to meal for us during my busy weekdays. It’s a great easy addition to add to your meal plan.
March is here already! Before I know it, summertime will be here. Right now I am maintaining a steady pace in reference to my homework responsibilities…. For the most part….. I am in my “specialty track” classes now, which means my classes may be a wee bit harder…. No seriously way harder from what I hear. But as my hubby says, you make that judgment for yourself when you take these classes. And the only opinion I have right now is – I have no focus…. None what so ever… My struggle is real! But I am still chugging along.
Right now, I am getting my house in order again for the more difficult classes to come. Let us pray. I am definitely going to reorganize, and spruce up the place since we found out we will be living here for another year. We don’t have to relocate just yet. This stabilization is absolutely fabulous for school when it comes to me and our kid. No having to deal with readjustments for my army brat right now….
While I am getting a few things in order throughout my house while I spring clean, I have been working on this slow cooker pork taco recipe. I wanted to make sure I have some type of easy menu plan for the days I have clinical rotations. This recipe is super easy as you throw all of your ingredients into the slow cooker, and let the slow cooker take over. But as I make this recipe, I thought I would add pickled red onions to give the tacos another layer of flavors. As you eat these tacos, you get the smoky taste from the seasoned pork, then a sweet and tangy flavor from the onion.
I was inspired to make this recipe after partaking in a few beef tacos at a local food truck in my area. The lovely owner of this truck has a wonderful menu full of different items for the foodie that likes to try something different. This one taco that inspired me also had a chimichurri sauce. You would think the pickled red onions and the chimichurri sauce would be overpowering in reference to the acidity level, but it’s not. She has a great recipe for chimichurri sauce that isn’t overpowering. I am one of her foodie groupies, so hopefully she shares this recipe with me one day.
P. S. I placed two sets of recipe ingredients in the recipe box below. One set of ingredients gives you a smokier chili based flavor, while the other set of ingredients is a little more subtle with more of acidic taste.
I recommended doing a quick pan fry of the cooked meat as suggested in the recipe. This allows creates more texture, and adds flavor to your shredded meats as well.
Meal Planning Tips:
- Ingredients for Pickled Red Onions:
- ¾ cup of red wine vinegar
- 10 whole black peppercorns or cureb berries or allspice berries
- ½ teaspoon kosher salt
- 2 tablespoons white sugar
- 4 garlic cloves roughly chopped
- ½ of a large red onion thinly sliced
- Ingredients for Pork Marinade:
- 4 pound boneless pork butt
- 2 tablespoons ground cumin
- 1 tablespoon oregano
- 3 teaspoons smoked paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ¼ cup liquid smoke
- 8 garlic cloves roughly chopped
- 1 whole white onion cut in quarters
- Fresh cracked black pepper
- Kosher salt
- Cooking Oil such as Canola Oil
- Start by making your red pickled onions. (This gives the onions time to pickle, and attain all of the flavors from the pickling ingredients while the pork cooks in the slow cooker.)
- Mix all of the pickled onion ingredients (excluding the garlic, peppercorns, and red onions) in a bowl or container that has a lid. Ensure the sure has dissolved.
- Once the sugar has dissolved, add the peppercorns, garlic, and onions into the container. Make sure to place the peppercorns and garlic between the layers of onions. (This helps the garlic and peppercorn flavors to permeate the onions a bit.)
- Cover the container with the lid, and place in the refrigerator for a few hours or until the pork has finished cooking. (These onions always taste better after sitting for at least 8 hours to 10 hours.)
- Next prep your pork. Place all of ingredients (excluding the pork) into the slow cooker. Stir the ingredients together.
- Place the pork butt into the slow cooker. Poke a few holes into the pork so that the flavors seep through the meat.
- Season the side of the pork facing up (the side that is not submerged in the marinade) with salt and pepper.
- Turn the pork butt over, and season the other side of the pork well with salt and pepper.
- Cover the slow cooker with a lid. Let the pork cook for about 8 hours using the low temperature on your slow cooker.
- Once the pork has cooked, skim the fat off the juices from the slow cooker. You can do this by placing the juices in the freezer (Place it in the freezer while you do the rest of your meal prep). This helps the fat to solidify at the top.
- Shred the pork.
- Add a few drizzles of cooking oil to a pan. Heat the pan on the stove top using medium high heat.
- Once the pan is hot, add a portion of the shredded pork (don’t overcrowd pan) to the pan.
- Pour a few tablespoons of the reserved meat juices on to the meat that’s in the pan (this give the meat flavor). Brown the shredded pork on one side until it’s slightly crispy and brown. Then, flip over the meat and brown the meat until it is slightly crispy. Do this until you have browned all of the meat.
- Serve immediately with onions as garnish.
- Other optional garnishes: Feta cheeses, and cilantro.