Crock-Pot Fire Roasted Pulled Pork
I’m back! I’m so sorry for the month hiatus, but I have some new, great recipes for you all!!!
This Fire Roasted Pulled Pork is always a hit and what’s great about it is that you can serve it in a variety of different ways. I made this meat specifically for pulled pork tacos, but you could use it for nachos, sliders, a taco salad, serve it over mexican rice, or anything else!
Start with a pork shoulder/Boston butt from your meat market. It typically costs about $12-$18….and serves a TON of people! It the perfect thing to make to use in multiple meals throughout the week.
Start by peeling a large onion and 10-15 cloves of garlic. Cut the onion into eighths and leave the cloves whole. Put both the onion and garlic into the bottom of your crock pot.
Rest the pork on the onions so it’s not touching the bottom of the crock pot.
Next rub a full packet of fajita seasoning onto the meat, 1 tbsp dried cilantro, as well as a couple pinches of salt & pepper.
Pour in one 15oz can of fire roasted tomatoes and then add 2 cups of beef stock.
Once the broth has been added, pour water into the crock pot until half of the meat is sitting in juice.
If you’re brave, add a pinch of cayenne pepper to the juice!
And that’s it! Turn the crock pot on high for the first hour and then cook the meat on low for another 5-6 hours until it falls off of the bone. The meat should easily tear apart and shred once you remove it from the liquid, making it perfect for some tacos!! The tenderness and juiciness of the meat will not disappoint 🙂
1 Pork Shoulder/Boston Butt
1 large onion
10-15 garlic cloves
15oz can fire roasted tomatoes
1 fajita seasoning packet
1/4 tsp cayenne pepper
1 tbsp dried cilantro
2 cups beef stock