One of my favorite flavor combinations is that of a good jalapeno popper. Not the kind you can buy in the grocer’s freezer section and warm up in an oven, the ones that are coated in whatever sad excuse is passing for commercial breading these days. I fancy the ones you can make at home, with fresh peppers and dairy and pork sausage, the ones that skip the breading altogether.
It’s not reasonable to be whipping out batches of appetizers all the time though, and not everyone is so fond of the heat packed by these kind of poppers. Which means I’m always happy when I can infuse an actual dinner with the subtle flavor of jalapeno, and that’s exactly how this version of pulled pork tacos arose. I really wanted jalapenos and everyone else really wanted a proper meal. But before we get to the recipe, just a couple notes:
The slow cooker technique is one I use often. I’m a big fan of tossing the meat of a meal into the slow cooker and being able to throw together a good dinner from it in less than fifteen minutes when the evening rolls around. This is increasingly true as fall sets in and we become busier and busier. You could make your pork roast in whatever way suits your fancy, the important thing is simply that it’s slow-cooked with the jalapenos and onions to get the flavor of the two infused throughout the roast.
The recipe calls for taco seasoning, this is for convenience. If you’ve been following here for any length of time you probably know that most of the time I don’t actually keep taco seasoning in the house. I just toss together a mixture of paprika, cumin, chili pepper, salt, garlic, onion powder, and whatever else I happen to pull from the spice cabinet that night. You can do it either way.
As you can see from the picture, I served it with Charred Sweet Corn Relish, fresh salsa, a little Crema Mexicana, and finely chopped fresh cilantro. It’s a good combo.
- 1 3lb Pork Roast
- 1 med Sweet Onion; sliced
- 2-4 Jalapenos; seeded, deveined and diced
- Taco Seasoning
- Corn Tortillas
- Crema Mexicana
- Fresh Salsa
- Rub the pork roast on all sides with a generous amount of your taco seasoning of choice. Set aside.
- Distribute onion and jalapeno evenly across the bottom of the slow cooker, covering with about 1 pint water.
- Set pork roast on top of vegetables and cook on medium all day.
- Remove pork roast from slow cooker and shred meat using two forks. Set aside.
- Strain onions and jalapenos from the liquid in the bottom of the pan and set aside.
- Brown corn tortillas over an open flame. Fill with meat, onions, and jalapenos. Top with salsa and crema mexicana to taste.