Ingredients
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon ground cumin
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4 cloves garlic, minced
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1 teaspoon Mexican oregano
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1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos)
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1 yellow onion, sliced (rings separated)
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3/4 cup ranchera salsa (or other salsa)
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taco shell
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shredded lettuce
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shredded cheese
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sour cream
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fresh flour tortilla
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2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
Instructions
- Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
- Place meat in the bottom of the crockpot.
- Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
- Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
- Strain meat and vegetables from crockpot.
- Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.