A couple of weeks ago, Tuan showed me Half Baked Harvest's Instagram account and asked, "Can you make me everything from this blog? It looks so good." The man was speaking the truth. Everything on Tieghan's blog looks delicious and her photos are gorgeous and beautifully styled. My photos are not beautifully styled but I can say that everyone enjoyed the Slow Cooker Enchilada Pork Tacos with Sweet Corn Slaw that we had for dinner last night. I tweaked the recipe a bit to feed 5 adults (included 3 men) and save myself time. Despite the amount of green chiles and jalapenos I used, the tacos were not spicy at all. They actually could have used a little kick so make sure to have a bottle of tapatio on hand if you make this. The slaw was crunchy, refreshing and a great addition to the taco. This was a great recipe to enjoy while watching Thursday Night Football.
Ingredients for pork:
5 pounds of pork shoulder
1 oz package of taco seasoning
2 cans (14 oz) of diced green chiles
1 sweet onion, diced
2 cans (10oz) of enchilada sauce
Ingredients for slaw:
1 bag of honey roasted sweet corn
1 tablespoon of olive oil
salt and pepper, to taste
1 bag of angel hair coleslaw
2 jalapeonos, seeded and diced
Juice of 2 medium limes
3 teaspoons of rice vinegar
1 cup of chopped fresh cilantro
Cotija cheese, crumbled
Add pork ingredients to slow cooker, stir until well mixed. Cover and cook on low for 8-10 hours.
Heat bag of honey roasted sweet corn in pan with 1 tablespoon of olive oil. Transfer to bowl. Add the rest of the slaw ingredients to the same bowl. Toss well. Cover and place in fridge until ready to serve.
When the pork is cooked and falling apart, remove from slow cooker and shred with two forks. Drizzle with sauce left in slow cooker.
Assemble tacos be layering pork, slaw and cheese on top of warmed tortillas.
[I really need better lighting in the kitchen.]