The best part about most Tex Mex restaurants is the huge plates filled to the brim with awesome stuff. No, they’re not the healthiest things on the planet, but can we all agree that there’s something just right about shoveling the delicious components from a good combination platter into your mouth after a long day? Unless I happen to eat at the one mediocre at best Mexican restaurant in town, I don’t get those big plates. I have to make my own. Not a problem for me, generally. I don’t do combination platters at home (I’m not making enchiladas, and tamales, and tacos all for one meal thanksverymuch) so I just stuck to ONE GIANT PLATE of pork tacos for last night’s dinner, with rice and an avocado sauce on the side. Delicious, easy, GIANT.
Crock Pot Pork Tacos
spice rub: kosher salt, black pepper, cumin, chili powder, garlic powder
onions, cut into wedges
garlic cloves, left whole
serrano peppers, cut in half (deseeded if you want to keep your avocado sauce not so spicy)
rice, beans, shredded cabbage or lettuce, cilantro, onions, tomatoes, whatever you like to top your tacos with
I tossed some lime juice into my spices and made a sort of herb paste. Rub your pork roast with this paste or just the spice mixture on its own. Toss the onion wedges into the crock pot. Place the pork roast on top. I added some water to the bottom of my crock pot because lately it has been completely dessicating the meat I’ve put in there to cook. Boo. This time it didn’t. Cover and cook on low for about 6 hours. Let it cool enough to handle, shred. Maybe check your meat to see if it needs more salt.
To make the avocado “sauce,” drizzle cut serranos and whole garlic cloves with oil (how many peppers, garlic cloves and avocadoes depends on how much you want to make – I used 4 serranos, 4 garlic cloves, and two small avocadoes so I could have leftovers). Roast on a foil covered rimmed baking sheet in a hot oven until the garlic cloves are soft and the peppers and garlic are uh roasty. You’ll know. Place these in the food processor and whiz ’em up. Add in a sliced avocado and whiz that. Squeeze the juice of a lime in there, add salt and pepper and keep whizzing til smooth. If the lime juice isn’t enough to smooth it out, add some water in there a little at a time until you get a decent consistency. Not soupy and thin, but partially thick, is what I ended up with.
Serve with rice and beans and whatever taco fixins you like. We ended up using shredded cabbage, onions, cilantro and the avocado sauce. Pickled jalapeno would be good with this too if you’re not using the avocado stuff.