I love tacos. Home made pork tacos especially! Home made pork tacos especially in Mexico!! Tacos, beach, corona’s etc… Who wouldn’t love tacos? Vampires definitely wouldn’t like tacos. Now I think I have eaten over 100 hundred tacos in the last year, and who am I kidding, I can probably eat 1000 more. Nope that’s a lie, cause when you eat a 100 of anything you become so sick of it, its gross! However, part of me eating 100 tacos was research for my new taco restaurant in Toronto(dreaming), part for this blog post and part for the charity dinner I helped out my father in law in Mexico. And I love tacos. My father in law does a charity dinner for an orphanage in mexico. I was in charge of the tacos that were being served this year. Now some of you who know me, won’t believe this but I’m sort of a perfectionist when it comes to food. I’m easy going, but not when it comes to food. I wanted to make something that tasted good and people loved. My father in law was an ex-chef and everything he made for other people, always tasted amazing. I didn’t want to be left behind.
My Pork tacos were the first course. After that I was just hanging back and relaxing while the real chef did his work.
The Build. Building tacos is very important. Cooking, tacos are all layers of flavors and ingredients. That’s how I made my tacos, The base was cabbage, pickled onion, corn and lime cilantro crema. Slow cooker braised pork on top, homemade hot sauce, cilantro and booya!!!
The pork you use in tacos should be flavorful, seasoned and tasty. However its true taste and flavor should be not judged by itself, but along side with the symphony of flavors it is accompanied by. The crema, the pickled onion, the corn, cabbage and jack’s hot sauce. Layers of flavor. And, maybe the beach and sunset you see while indulging in taco heaven.
I have done this pork taco many different ways, but with the same ingredients. By the end of my trials, I started experimenting with other ingredients. Sour cream was a big hit. Here you go. Don’t be fixed and set with a recipe. Think outside the box and think about new ingredients.
On February 5, 2018 I went to mexico, Puerto Vaerta. For vacation and to help my father in law with a charity dinner for the orphanage of Manos de Amor. Some of you have from flamingos beach and golf resort have asked for the recipe of the pork tacos i did at the dinner, And, as peter would say, I don’t have a recipe. So from what I do remember, I have posted the recipe below. Now I can’t guarantee the tacos will taste just as good, but it is a good starting point, and along with any beach, ocean and good friends representing a good cause like Manos de Amor, these tacos should be hit. I hope every one enjoyed the tacos, I hope everyone enjoyed the dinner. I enjoyed meeting some of you, and hope to see you in the next year, 2019!
Instant Pot Duo Plus 9-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, 6 Quart | 1000W
- 3 lb Pork Shoulder Blade Roast
- 1 Chicken Bouillon Cube
- 2 Cups Water
- Dried Mexican Chillies
- ½ Cup veg oil
- 1 Cilantro bunch
- 1 Cup Miraclewip
- The zest of 2 limes
- Juice of one lime
- Salt and pepper
- Pickled onions
- Cilantro for garnish
- Hot Sauce
- Cut the pork into 2 inch pieces. This will ensure faster cooking times in the pressure cooker.
- Take all the seeds out of the dried Mexican chillies. Scrape the white membrane out as well. Add all the ingredients except the pork into the pressure cooker on medium heat. Do this to incorporate the bouillon into the liquid.
- Add the pork and pressure cook for 45 minutes on medium pressure.
- After 45 minutes, turn heat off and let cool for 10 min. Release the steam and depressurize. Once safe to open, remove lid and shred pork.
- Mix all your ingredients for the crema.
- Build your tacos!
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