New Year’s Day I got a pork roast out of the freezer to cook with some kraut. You know, for luck or whatever.
Turns out we got an invite to Brad’s parents’ for the same menu so I stuck it in the fridge and decided to cook it the next day, minus the kraut.
And it turned into the most succulent pork tacos. Oh. My.
It was probably the long cook time. This particular roast was too long to fit in my crockpot so i put it in a casserole dish and baked it at 200 in my little oven drawer for 8 hours. That little drawer is more energy efficient than the main oven so I use it for such applications. (It is not handy for a lot of things, though, as the preheat time takes way longer and it can only fit things that don’t get more than 3 1/2 inches high.)
I’m sad that I probably won’t be able to replicate this dish as I used two prepared ingredients. One was a part of a jar of roasted red pepper spread with eggplant that I had been given last year that was just sitting in the fridge and the other was some bacon and onion jam I had made a while back and froze in small portions. I’m recording the recipe anyway, just because it was so delicious. And it could probably be made with other substitutions as I’m not sure how important those two ingredients even were.
Serve this with your favorite taco toppings. It would also be delicious in buns, as a pulled pork sandwich. Or maybe wrapped in ravioli or wontons as a pasta dish. Yum.
1 pork roast (3 pounds)
1 cup salsa
3 T bacon and onion jam
1/2 cup roasted red pepper spread with eggplant
1/2 cup jarred jalapeño pepper slices
1 t salt
1/2 t black pepper
Tortillas and taco toppings, for serving
Mix together all of the sauce ingredients. Pour some into the bottom of a baking dish. Lay the roast in and top with the remaining sauce. Cover and bake at 200 for 8 hours or use a crockpot.
When ready to shred the pork, ladle off some of the fat so it doesn’t make a greasy dish. Shred and serve with fresh tortillas and toppings.
Yield: about 2 qts of shredded pork with sauce