Spicy Apple Cider Vinegar Pork Tacos
- May 07, 2020
- by
- Teresa
Tacos. I love them, you love them, everybody loves them.
In my town, there is a taco truck on almost every block. We’ve got it all, from the greasy-Mexican-fast-food style to the family-owned truck with the incredibly soft tortillas, and everything in between. I love them all, and since tacos seem like such good summer comfort food, here we are! (Also: how can it be May already!?)
These pork tacos are vinegar-y, spicy, and everything good. I’m planning to make them all summer long.
- pork
- apple cider vinegar
- maple syrup
- olive oil
- water
- crushed red pepper
- paprika
- salt
- corn tortillas
- avocados
- limes
- cilantro
- onions
- queso fresco
- sour cream
In this recipe the pork is slow-cooked for hours, so it becomes impossibly tender and simply falls apart at the touch. It’s also so easy to do it this way – start your slow cooker in the morning, and voilà! Just prep your toppings and blacken your tortillas and you’re set!
Let’s talk about this pulled pork. We have the crushed red pepper there adding it’s own special flavor of heat, plus the apple cider vinegar bringing even more zip. Maple syrup and olive oil add depth, and the paprika and salt are indispensable high notes.
On to the toppings! Basically, there is a lot of green going on here, which is fantastic in my book. Avocados, limes, and cilantro, as well as crumbly Mexican queso fresco, sour cream, and a little diced onion.
how to cook the pork roast…
In order to get that incredibly tender pulled pork, we’re going to need to start early(ish). About eight hours before you plan to eat, place the pork roast in your slow cooker and turn the heat to low. In a small bowl or measuring cup, stir the sauce ingredients together, then pour it over the pork. Put the lid on, and leave it until you’re ready to assemble the tacos!
how to make spicy apple cider vinegar pulled pork tacos…
Slice the avocados. Cut the limes into wedges. Tear the cilantro. Dice the onions. Crumble the cheese. Spoon the sour cream into a pretty bowl. To blacken the tortillas, heat a small frying pan (or two) over medium heat and cook each tortilla for a few seconds on each side, until it is sprinkled with dark brown/black spots.
When the rest of the ingredients are prepped, place your roast on a cutting board and use a fork and a sharp knife to pull/cut it into pieces.
Now place a few tortillas on each plate, and add a little of the spicy pulled pork to each one. Spoon a little of everything else on top, and enjoy.
If you make this recipe, I want to know what you think! Leave a comment and give the recipe a rating, or let me know on Pinterest – hearing about your cooking adventures always makes my day.
Spicy Apple Cider Vinegar Pork Tacos
Ingredients //
For the Pulled Pork
- 3-4 lbs Pork Roast
- ¼ cup Apple Cider Vinegar
- ¼ cup Olive Oil
- 2 Tbsp Maple Syrup
- 2 Tbsp Water
- ½ Tbsp Crushed Red Pepper
- ½ Tbsp Paprika
- ½ Tbsp Salt
For the Tacos
- Corn Tortillas blackened
- Queso Fresco
- Sour Cream
- Cilantro Leaves fresh
- White Onion diced
- Lime Wedges
- Avocados sliced
Instructions //
For the Pulled Pork
- In a small bowl, mix together all the ingredients but the pork.
- Place the pork roast in a slow cooker or crockpot and pour the sauce mixture over it.
- Turn the cooker to low and cook for 7 to 8 hours. The meat will become very tender and easily fall apart when pulled.
- When the pork is finished cooking, place it on a cutting board and pull/cut it apart with a fork and a sharp knife.
For the Tacos
- To blacken the tortillas, use a small frying pan over medium heat. Simply place each tortilla in the pan for a few seconds, until it has very dark brown/black spots. Then turn it over to do the same on the other side.
- Dice the onion, cut the limes into wedges, and slice the avocados. Tear the cilantro, and crumble the cheese. Spoon the sour cream into a bowl.
- To assemble the tacos, place a few tortillas on each plate, and add as much pulled pork as you like.
- Top with the remaining toppings, and enjoy.
Notes
- Cooking the meat for so long on such low heat makes it extremely tender and easy to pull. It also makes it Absolutely Delicious.
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