I only cooked once this weekend, so of course it had to be in my Crock pot :) This recipe was very good and easy. I made a double batch so will let you know how they taste after being frozen. I served this with chips and salsa and some refried beans. For toppings, I suggest Mexican cheese, sour cream and some avacado.
Beer-braised shredded pork tacos
2 lb. boneless pork loin roast
2 onions, thinly sliced
2 Mexican beers (I used Corona Light)
1 T. cumin
1 T. chili powder
1 1/2 t. oregano
Salt and pepper your roast, and brown it in a pan on all sides. Combine the rest of the ingredients in the crockpot. Add the roast and cook for 8 hours on low. Take the meat out and shred it with 2 forks. I added about 1/2 c. of salsa back in with the shredded pork to give it a bit more flavor. Serve on corn tortillas.
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