Slow Cooker Chile Verde Pulled Pork Tacos

I've got to say...It doesn't get much better than these tacos here.

I mean...the pork simmers in delicious roasted poblano sauce in a crockpot all day.

How can you go wrong with that?

 I really enjoyed mine topped with a lightly dressed coleslaw.

I added some diced red peppers to coleslaw mix, then added that to a mixture of 

1 tablespoon of mayo, juice of 1/2 a lime, tablespoon of vinegar, 1 tsp sugar, sprinkle of celery seed and some salt and pepper.

I have a couple of coleslaw recipes you can check out if you want. 

This one here is lightly dressed (no mayo) and this Creamy Jalapeno Coleslaw is obviously 

a creamier version with a nice heat from jalapeno. Or...just some shredded cabbage 

topped with sour cream and a shot of lime juice would be good.

We finished up leftovers the next day with our favorite bbq sauce drizzled over 

some warmed up pork and topped with coleslaw. Really good!

Linked with Weekend Potluck & Foodie Friday.

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SLOW COOKER CHILE VERDE PULLED PORK TACOS

4 large poblano peppers
corn tortillas
2 cups onion, chopped (apprx 2 onions)
6 large tomatillos, husked, washed and quartered
5 garlic cloves
2 tsp ground cumin
4 1/2 lbs boneless pork shoulder, trimmed
1 tsp salt
1 tsp pepper

Preheat broiler to high with oven rack 6 inches from heat. Place poblanos on an aluminum foil-lined baking sheet; broil until blackened, about 10-15 minutes, turning to get both sides. Wrap in the foil and let stand 10 minutes. Peel and remove seeds and membranes.

Also broil 2 corn tortillas until beginning to char, 30 seconds to a minute per side. Tear charred tortillas into pieces.

Process poblanos, charred tortillas, onions, tomatillos, garlic and cumin in a blender or food processor until smooth.

Sprinkle pork with salt and pepper. Place in slow cooker coated with cooking spray. Pour poblano mixture over pork. Cook on low until pork is done, about 8 hours.

Skim fat from top of slow cooker and discard. Remove pork and shred with 2 forks. Stir in 1 cup of the poblano mixture from the slow cooker (or more to taste).

Serve on corn tortillas with desired toppings.

Original recipe from 2017 Christmas with Southern Living

BBQ Beef Sandwich with Creamy Jalapeno Coleslaw

Wow, I feel like I haven't been on here in quite some time, which I guess I haven't.

But I'm back in gear after the busyness of the holidays

 and ready to get some good food posted.

This is a very simple bbq beef sandwich that I served with some 

jalapeno coleslaw and bbq sauce.

The beef was cooked in a slow cooker with Dr Pepper among other things, including chipotle peppers. Really tasty. You could use coke or pepsi too. Whatever you have on hand.  

I used some of the juices from the slow cooker and mixed it with my favorite bottled bbq sauce, which is KC Masterpiece-Original, yum.

The beef had huge flavor on it's own, but along with the slaw and sauce all 

piled on a toasted onion bun...perfect combination.

Linked with Sunflower Supper Club: Weekend Potluck,

Rattlebridge Farm: Foodie Friday,

Foodie Friends Friday,

Addicted to Recipes: Scrumptious Sunday Link Party.

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Shredded BBQ Beef Sandwiches w/ Creamy Jalapeno Coleslaw

3-4 pound chuck roast

1 large onion, quartered

Salt and pepper

4 cloves garlic, rough chop

1 cup beef broth

12 oz can Dr Pepper

2 tbsp Worcestershire

2 tbsp apple cider vinegar

2 tbsp tomato paste

1 tbsp Dijon mustard

2 tsp *chipotle puree or chopped chipotle pepper in adobo sauce

 Creamy Jalapeno Coleslaw

1/2 cup Miracle Whip or mayo

1/2 – 1 jalapeno, seeded and diced

2 tbsp apple cider vinegar

1-2 tsp honey

1/4 tsp celery seed

Dash of onion powder

Dash of garlic powder

Salt and Pepper, to taste
3 cups of coleslaw mix or cabbage

Whisk together Miracle Whip and next 8 ingredients. Stir in slaw mix and refrigerate until needed. Make at least 15 minutes ahead of time for flavors to meld.

Place onion and garlic in the bottom of a slow cooker. Salt and pepper each side of the roast and place on top. Whisk together broth and next 6 ingredients. Pour into slow cooker, cover and cook on low 8-9 hours or high 5-6 hours, or until very tender.

Spoon out 1/2 cup of the juices and let sit. Skim fat off and discard. Mix juice with 1/2 cup of your favorite BBQ sauce to serve on beef.

I like to serve the beef shredded on a grilled bun with a couple of drizzles of bbq sauce and creamy Jalapeno Coleslaw. I shred the beef as needed for each sandwich because I like to have any leftovers in larger pieces for cold sandwiches the next day.

*As for the chipotle puree, I always have a covered glass dish in the fridge filled with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.