Pulled Pork Taco Bowls

Sometimes, when there’s a holiday, I completely forget to keep on blogging. But now that I’ve been back in the city for almost a week, there is a lot to catch up on. I hope everyone had a delicious and fun Thanksgiving. Nick and I celebrated with his family in Upstate New York which was pretty cold, but a lot of fun. Prior to our departure, I had made up about 3 pounds of pulled pork in the crock pot and loved every bite of it.

I used about 2/3 of the pork to make taco bowls that went well with my homemade chips and salsa. This meal is spicy, but also surprisingly sweet from all of the corn. I started the pork in the crock pot before leaving for work and by the time I got home it was ready to go for dinner and the house smelled pretty amazing.

Pulled Pork Taco Bowls

  • 3 pounds boneless pork shoulder
  • 1 quart plus 1 cup chicken stock
  • Salt and pepper, to taste
  • 2 bay leaves
  • 2 tbsp chili powder
  • 2 tbsp EVOO
  • 1 large yellow onion
  • ½ large white onion
  • 1 green bell pepper, diced
  • 2 jalapeno peppers, minced
  • 10 oz frozen corn, thawed
  • 4 cloves garlic, minced
  • 2 15 oz cans black beans, drained and rinsed
  • Shredded cheese, for serving
  • Chopped cilantro, for serving

Place the pork shoulder in the crock pot and cover with 1 quart of chicken stock. Stir in the salt, pepper, bay leaves, and chili powder. If the pork is not fully covered in liquid, add some water until it is. Cover and cook on low for 6-8 hours or high for 4-5 hours. When the pork is cooked, discard all of the liquid and pull the pork apart using two forks.

In a Dutch oven or soup pot, heat the olive oil and saute the onions, peppers, and corn until the veggies are soft and the corn is heated through. Add the garlic and season with salt and pepper. Mix in the beans and about 2/3 of the pork and stir to combine everything. Add the remaining cup of chicken stock, turn the heat to low and simmer until the liquid has reduced out. Reserve the remaining pork for another meal later in the week.

Serve the taco bowls with chips and salsa with plenty of cheese and fresh cilantro for garnish.

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