I've decided the way to successfully use my crockpot is to only cook with it when I'm home to monitor it. Yes, I realize this defeats the overall purpose of the crockpot, but until I feel like shelling out money for a new one this has become my only feasible option to prevent burnt food. Since I didn't want to miss out on this recipe for Sweet Pork Tacos with Cilantro Ranch Dressing, I made it on a Sunday. It was perfect because I didn't really have to do anything except keep an eye on it and flip the meat over a few times so the side that wasn't completely submerged in the liquid didn't dry out.
With all the Thanksgiving leftovers taking up space in my fridge I couldn't fit the crockpot insert in there as well, so I double-bagged two galloon freezer bags and put them into a Corningware dish to sit in the fridge overnight. I was a little skeptical of the three cans of Coke, but all it added was a nice sweetness. The pork is definitely sweet, but the tanginess from the cilantro ranch dressing helps offset it.
I served my tacos with shredded cheddar and pepper Jack cheeses, with some extra sprigs of cilantro as a garnish. Absolutely delicious and even better the next day. This made a lot of food so I froze about half of it for another time. I'm thinking about making quesadillas with the leftovers - melty cheese, the sweet meat and maybe some tomatoes for freshness, all dipped in the delicious sauce. Yum!
Sweet Pork Tacos with Cilantro Ranch Dressing
Cassie Craves
For the pork:
2 to 3 pound pork roast
3 cans Coca-Cola
1 cup brown sugar
2 cloves garlic
1 can diced green chilies
1 15-ounce can tomato sauce
1 packet taco seasoning
For the dressing:
1 cup salsa verde
1 packet ranch dressing mix
1/3 cup cilantro
1/3 cup mayonnaise
1/3 cup sour cream
1 clove minced garlic
1/2 teaspoon salt
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/4 cup sugar
Tortillas and shredded cheese for serving
The night before you want to serve, place pork in the bottom of a slow cooker. Mix together all other ingredients for the pork and pour over the roast. Cover the slow cooker and refrigerate overnight.
Cook pork mixture on low for 6 to 8 hours, or until the pork shreds easily with a fork. Remove pork from crockpot and shred. Spoon some of the cooking liquid onto the shredded pork to moisten it.
Blend all dressing ingredients in a food processor or blender. Serve drizzled over pork.
This looks really yummy! What a great combination! Spicy, ranch and pork! Love it!
ReplyDeleteI'm so glad you liked these! Just something about the sweet pork and that tangy, spicy dressing is so perfect. Now I really want to have these again.
ReplyDeleteThese caught my eye this morning! While I've never had anything burn in my crock pot (knock on wood!), I think slow-cooked meat for tacos is my FAVORITE thing to throw in the slow cooker. I can't wait to try these!
ReplyDeleteI too made pork this weekend, although yours looks just fabulous!
ReplyDelete