Sunday, January 12, 2014

Crock Pot Cuban Tacos

It's no surprise that we love tacos in this house. I tend to make them a few times a month! I'm always looking for new ways to prepare them and since I am obsessed with the Cuban sandwich I figured why not make a Cuban version for tacos. Yes, this isn't your traditional Cuban street taco but it was yummy nonetheless! We gobbled them up!

Crock Pot Cuban Tacos
Makes 12 tacos
Cal 183, Carbs 17.8, Fat 4.7, Fiber 3, Protein 17

2-3 lb pork loin roast (shoulder is good too)
1 yellow onion, cut into chunks
1 tbsp. chili powder
2 cloves garlic, chopped
1/2 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. all spice
juice of one lime
juice of one orange
tortillas (I used multi-grain flour)
shredded monterrey jack cheese, red onion, cilantro for toppings

Place roast in bottom of the crock pot. Add remaining ingredients. Cover and cook on low for 6 hours. Shred pork and spoon into warm tortillas. Top with toppings of your choice. Enjoy!

1 comment:

  1. I like the citrus and all spice flavours in these tacos. Thanks for sharing at Simple Supper Tuesday.


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