Slow cookers took off in popularity in the 1970s and are now reemerging as a time saving way to cook. Slow cookers are also economical, using way less energy than an oven and allowing people to use cheaper cuts of meat that break down after long cooking periods. A 2-pound pork roast will comfortably serve 4-5 people and costs under $6. Add some tortillas and maybe some homemade salsa, and you have a delicious, easy meal. Aside from marinating the pork overnight, total prep time is less than five minutes.
Pulled Pork
Serves 4-5
2 lb. pork roast
2 cups apple cider vinegar
1 tablespoon salt
1/2 cup pineapple juice
1/2 cup beef stock
2 tablespoons Mexican Seasoning (pre-bottled mix from the grocery store)
The night before you cook your roast, soak it in vinegar. I like to use apple cider vinegar for this—think pork-chops and apple sauce. However, you can use white wine vinegar, or even balsamic vinegar (although, I wouldn’t recommend it if you’re planning on making tacos like me.)
Put your roast inside of a gallon-sized Ziploc bag and pour the vinegar over it. Try to get most of the air out of the bag before you seal it. Leave it in the fridge preferably overnight, but if you don’t have time, a few hours will do the trick too. Along with adding flavor, the vinegar’s acid will break down the fat, tendons and thick fibers inside of the roast.
When you are ready to put the pork in the slow cooker, first prepare the cooking liquid. Mix the beef stock, pineapple juice and stir in the Mexican seasoning. The pineapple juice will continue to aid in breaking down the meat. Then, season your pork with a tablespoon of salt. Cook the roast on low for 8-9 hours or on high for six.
When time is up, take two forks and shred the meat into bite-sized pieces. Serve in warm corn or flour tortillas.
Pico de Gallo (optional)
3 tomatoes, diced
1/2 large or 1 small red or yellow onion, diced
3 tablespoons cilantro, chopped
Juice of 2 limes
Combine ingredients and serve on your taco.
Although inexpensive, delicious and bountiful, pork roast can sometimes be on the fatty side. If you are looking for a leaner cut, go for a center-cut loin. It is a bit more expensive (about $2 more per pound) but will save you the extra calories, if you are looking to do so.
