Update my dinner status, I'm making this tonight.
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Servings: 0 Servings
Total Time (median): 5 : 45 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 4 pound Prok Butt or Shoulder, 4-6 pound
- 2 Poblano Peppers, roughly chopped
- 1 large Onion, yellow, roughly chopped
- 2 tablespoon Worcestershire sauce
- 2 tablespoon Lime Juice
- 3 cloves Garlic, smashed
- 1/4 cup Cilantro, chopped
- 4 teaspoon Salt,
- 2 teaspoon Pepper, black, divided
- 4 teaspoon Cumin, divided
- 4 teaspoon Emeril's Essence or similar spice mix, divided
- 1 package White corn tortillas
- 1 package Queso Blanco or Monteray Jack Chees shredded
- 4 whole Limes sliced in wedges, 4-6 limes
- 1 jar Salsa Verde
- 1 container Sour cream
Preparation
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be sqeezed over the taco just before eating. You could also garnish with some extra chopped cilantro.
