February 7, 2012 |
Delicious, easy to make, and light on the wallet, these pork tacos are great for parties and families, and they reheat very well. This recipe was given to me by my good friend Chandelle in Lake Tahoe, hence, the name of the recipe. She had made them at a party one night for her guests, and I was just blown away by the flavor and tenderness of the pork — needless to say, I had to have her recipe. It is one of those “flexible” recipes where you can substitute some items and even add in some items, if you so desire. It is a crock pot recipe that takes 8 hours, so you can get it ready before heading out to work in the morning and it will be done by the time you get home, so it is a great weeknight meal.
5-6 lbs. Pork Shoulder (bone-in)
24 oz. Jar of Salsa (get creative!)
1 Can Lemon-Lime Soda
2 Tbsp. Granulated Sugar
A few dashes of your favorite hot sauce
Spices (Recommended: Chili Powder, Garlic Powder, Cumin, Onion Powder, Cayenne Pepper, Salt)
In your crock pot, pour in the jar of salsa, soda, sugar and hot sauce, then stir. On a cutting board, trim the pork, removing as much fat as you can, but don’t worry about trimming every single little piece off. Lay the pork in the salsa mixture (if there is a side of pork with more fat left on it, put that side facing up). Spoon the salsa mixture over the top of the pork. Sprinkle your seasonings on top of the pork (to taste), and some around the sides of the pork into the salsa mixture. Cover and turn on the crock pot to high and let cook for 8 hours. In the last hour, pull apart the pork with a couple of forks, or whatever technique works best for you. Recover and cook for one more hour.
You can leave this to cook longer, it only will get better the longer it cooks.
I recommend serving it with either white corn or flour tortillas with avocado slices, hot sauce, cheese, sour cream and some shredded lettuce.