Recipe Background
Psst, here's a little holiday hack for ya! You don't have to stick to the traditional, massive, time-consuming, ham-and-side-dish feast. You can switch it up (yes, it's allowed) and make it easier! Christmas Tacos are the way to go if you want yummy food but also want to soak up every moment with your favorite people. First, you brown that flavorful pork to make sure you get to experience it later in all its glory. Next, it gets a little festive fiesta bath in your slow-cooker thanks to some Tex-Mex-inspired spices. Then, this Christmas miracle comes to fruition as it tenderizes and becomes the perfect filling for your taco. To really bring the Tex-Mex flavors to life, a fresh, crunchy, citrusy coleslaw salsa gets piled on top! Serve Christmas Tacos with your favorite version of chips and guac and boom! You're ready to dig into this holiday season without even breaking a sweat. It's going to be a very merry season... a delicious one, too!
Psst, here's a little holiday hack for ya! You don't have to stick to the traditional, massive, time-consuming, ham-and-side-dish feast. You can switch it up (yes, it's allowed) and make it easier! Christmas Tacos are the way to go if you want yummy food but also want to soak up every moment with your favorite people. First, you brown that flavorful pork to make sure you get to experience it later in all its glory. Next, it gets a little festive fiesta bath in your slow-cooker thanks to some Tex-Mex-inspired spices. Then, this Christmas miracle comes to fruition as it tenderizes and becomes the perfect filling for your taco. To really bring the Tex-Mex flavors to life, a fresh, crunchy, citrusy coleslaw salsa gets piled on top! Serve Christmas Tacos with your favorite version of chips and guac and boom! You're ready to dig into this holiday season without even breaking a sweat. It's going to be a very merry season... a delicious one, too!
Ingredients
For the tacos:
- 1 tablespoon canola oil
- 4 pounds pork shoulder boneless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 1 1/2 teaspoons dried oregano
- 4 cloves garlic chopped
- 2 cups chicken broth
- 1/2 cup apple cider vinegar
- 1/4 teaspoon crushed red pepper flakes
For the salsa:
- 2 cups coleslaw mix
- 2 tablespoons fresh cilantro leaves
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
For serving:
- tortilla shells to taste, for serving
Directions
- In a large skillet over medium-high heat, heat the canola oil.
- Season the pork with 1 teaspoon of the salt and the pepper.
- Cook the seasoned pork in the oil until browned on each side, about 5 minutes per side.
- Transfer the browned pork to the slow cooker.
- Add the parsley, the oregano, the garlic, the chicken broth, the apple cider vinegar, and the red pepper flakes to the slow cooker.
- Cover and cook the pork on low heat until the pork is tender, about 6-8 hours.
- When you're almost ready to serve and while the pork is still cooking, in a medium bowl, combine the slaw mix, the cilantro, the lime juice, the olive oil, the cumin, and the remaining salt and toss to coat.
- Use two forks to shred the pork in the slow cooker.
- Serve the shredded pork in the tortilla shells and top with the salsa.
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