Creole Pork Tacos
Servings: 10 tacos
Equipment
- slow cooker
Ingredients
- 2.5 lbs pork loin
- ½ onion sliced thin
- ½ green bell pepper thinly sliced
- 5-10 small pickled hot peppers sliced in half
- 1 cloves of garlic minced
- 1 tbsp. Creole seasoning
- ½ tsp ground thyme
- 1 bay leaf
- Remoulade Sauce see additional recipe
- Coleslaw already prepared
- 10 soft taco-sized tortilla warmed
Instructions
- In a slow cooker, layer the bottom of the pot with the sliced onions, bell pepper, pickled peppers, garlic, and bay leaf.
- Rub the pork loin with Creole seasoning and dried thyme. Then place the seasoned pork loin over the vegetables. Cover the pot and cook on low for 8 hours.
- Once the cooking time has finished, remove the pork loin from the slow cooker. Place the pork loin in a big enough bowl to hold it; using two forks, shred the meat. While shredding the meat, I add a few tablespoons of the juices from the slow cooker.
- To serve, place 1/2 cup of the shredded pork loin in a warmed soft taco. Add slices of the onions and peppers from the slow cooker to the taco, then drizzle some of the Remoulade Sauce over the pork. Top with a tablespoon or two of the coleslaw.
