So this Friday we got crazy and took a turn from our long-standing pizza night tradition: Phil made pork tacos, a request from Max. Not only did we break with our end-of-the-workweek tradition, but Phil fooled around with the recipe. We have been using this recipe for Citrus Pulled Pork Tacos for a while, even pulling it out when friends are over because it’s so delicious and super-simple. But Phil shook things up by adding orange juice and cumin, and it was even better than usual.
And, not to get too insane, but I tried something I’d read about recently: Using raw collard leaves as a wrap. I planted collard when some of the summer vegetables were finished, and the plants are at a nice size now. I loved the collard instead of traditional taco shells; I doubt I’ll go back.
Here’s Phil’s amended recipe. (Be sure to make the slaw on the link above; it’s fabulous on the tacos or on the side.)
2-3 pound boneless pork roast
3 Tbsp. kosher salt
1 Tbsp. black pepper
1 Tbsp. granulated garlic
1 Tbsp. onion powder
1 Tbsp. cumin (or more)
The zest of 2 lines
2 or so tablespoons olive oil
1 – 2 cups orange juice
Taco shells of your choice — or collard leaves!
Combine the dry ingredients and zest to make a rub. Rub this on the pork roast; you might not use all the rub. Sear the pork roast in a saute pan lightly covered in olive oil; brown all sides. Once the meat is browned, put it in the slow cooker and pour on the orange juice and any remaining rub. Add enough water to cover the roast completely. Cook on high for about six hours in the slow cooker; the meat will tear apart easily with two forks when it’s ready.
Serve the shredded meat with taco shells (or collard leaves!) and whatever toppings you like on tacos: shredded cheese, sour cream, hot sauce, lettuce, diced tomatoes, black beans — you name it.
Try shaking up your own traditions this week!