Slow Cooker Pork
- 2 lbs pork shoulder
- 1 jalapeno diced
- 1 large white onion chopped
- 1 Tbsp cumin
- 1 Tbsp oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 orange
Rinse and dry the pork shoulder. In a small bowl mix together cumin, oregano, black pepper & salt. Rub down pork shoulder with the seasoned mix and place it in the slow cooker. Spread your onion and jalapeno over the pork shoulder. Cut the orange in half and squeeze the juice on top. Place the orange rinds into the slow cooker with the pork. Cook on high for 4-5 hours or on low for 7-8 hours.
When the pork is done it will pull apart easily from the center. Allow it to cool uncovered before pulling apart the meat. Place the pulled meat on a serving tray and drizzle warm sauce from the cooker over it.
Mango Avocado Salsa
- 2 large just ripe (slightly soft but not mushy) avocados
- 2 soft mangos
- 2 Tspan fresh chopped cilantro
- 1 Tspn extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
Peel and dice the avocados and mangos and mix them together in medium sized bowl. Add the fresh chopped cilantro, olive oil and salt and pepper. Fold together, then cover the bowl and place it in fridge to allow the flavors to meld together.
Easy Cilantro Jasmine Rice
- 1 cup jasmine rice
- 1 Tbsp chopped cilantro
- 1 heaping Tbsp butter
- 1 1/2 cups water
In a medium sized pot bring the water, rice, cilantro and butter to a boil. Wait until the mixture starts to boil, then stir it once and turn down to a simmer and cover the pot. Let it cook for 18 minutes or until the rice is fluffy but not sticky.
Top your tacos with some Avocado Mango Salsa and enjoy alongside Easy Cilantro Jasmine Rice!
***This recipe can be served with crunchy corn tortillas or soft flour tortillas based on your preference.