Prickly Pork
Ingredients
- 2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
- 1 teaspoon salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 1 teaspoon ground cumin ⓘ
- 4 cloves garlic, minced ⓘ
- 1 teaspoon Mexican oregano ⓘ
- 1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos) ⓘ
- 1 yellow onion, sliced (rings separated) ⓘ
- 3/4 cup ranchera salsa (or other salsa) ⓘ
- Suggested Serving Accompaniments ⓘ
- fresh flour tortilla (optional)
- taco shell (optional) ⓘ
- shredded lettuce (optional) ⓘ
- shredded cheese (optional) ⓘ
- sour cream (optional)
- salsa (optional) ⓘ
Instructions
- Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
- Place meat in the bottom of the crockpot.
- Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
- Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
- Strain meat and vegetables from crockpot.
- Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.
Nutrition & Diet Analysis (per serving)
681
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).