As a born-and-bred Texan, I always looked forward to Taco Tuesday at my favorite local Tex-Mex joint. Tex-Mex runs in my blood and I love those flavors, but I find it fun to mix things up every now and then. After giving it some thought, I finally jumped at the chance to combine two of my favorite things - tacos and balsamic vinegar.
It was a hit! Making the pulled pork for the tacos turned out to be one of the best things I’ve ever done because this pork is fabulous in any form or fashion. The recipe makes a good amount, so I was able to use the leftovers for Italian carnitas (by crisping the shredded pork up in olive oil), and I also used it to make a great ragu for pasta with seared mushrooms.
The tacos were the icing on the cake, though. We served them with baby arugula, cherry tomatoes, and cubed whole milk mozzarella for a super flavorful Taco Tuesday my husband has been asking for ever since!
Ingredients (Serves 8-12)
1 boneless pork roast, about 4-5 pounds - 1 tablespoon kosher salt - 1 tablespoon ground black pepper - 1 tablespoon garlic powder - 3/4 cup De Nigris balsamic vinegar - 1 cup chicken stock - 5 springs fresh rosemary - 3 sprigs fresh thyme - fresh baby arugula, cherry tomatoes, cubed or shredded mozzarella, and tortillas for serving
- Combine the balsamic vinegar and chicken stock in the well of a crockpot.
- Sprinkle the roast evenly on all sides with the salt, pepper and garlic powder.
- Place the pork roast in the Crock-Pot.
- Lay the rosemary and thyme on top of the roast.
- Cook on low for 6-8 hours.
- Gently remove the rosemary and thyme and discard.
- Carefully shred the pork, leaving it in the crockpot for serving.
- Make tacos as desired and enjoy.
Post and recipe by The Women Bloggers member Heather Disarro of HeathersDish.com