Monday, September 20, 2010

Pork Taco Filling

Looking for an alternative to ground beef tacos - perhaps something a little leaner, a little less expensive? Try slow cooking a pork roast (bone in works great) until it just starts to pull away from the bone, and 15 minutes later - you'll be ready to eat. I use a few simple pantry staples to pull this meal together, you'd be amazed at how easy it can be.

4 lb. pork roast ($3.89)
1 envelope onion soup mix ($.05)
1 clove garlic, cut into slivers ($.05)
2 C. water (free)

2 small onions, sliced paper thin ($.14)
2 cloves garlic, minced (or 1 tsp. minced garlic) ($.10)
1 tsp. oregano (or to taste) ($.05)
pinch of cumin

In a slow cooker, add water. Cut slits into the roast, fill with slivers of garlic - this allows the flavor to penetrate deeper into the meat. Rub with onion soup mix and cook on high 2 hours and reduce to low, cook an additional 4-5 hours. Meat should be just pulling away from the bone and be cooked through.

Cool meat 15 minutes, then finely slice and chop half of the meat. (Use remaining meat as pork roast with potatoes and gravy, or turn into pulled pork for sandwiches.) In a nonstick skillet, add meat, onions, garlic, and 1/2 tsp. oregano. Cook on medium-high heat, until meat is browned and lightly crispy. Add cumin and additional oregano if desired.

Serve in warmed tortillas with cilantro, cheese, roasted bell pepper strips, lettuce, and tomato.

Yields = 12 servings (or 24-28 tacos)
Cost: $4.28
Cost per taco: $.18

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