Monday Meals: Mojo Pork Tacos

The Wisconsin Test Kitchen takes their taco consumption very seriously. We frequent Bel Air Cantina on Tuesdays for $2.00 tacos (THE BEST tacos in the city, for reals); and when given enough time- we like to make tacos at home too. 

The best thing about tacos is the customization. Kevin likes his loaded with black beans, tomatoes, avocado, and meat. Rebecca likes just meat and avocado slices; and Sawyer likes just the meat and tortilla. But no matter how we load them; tacos are guaranteed to be a meal we all love. Tacos are love, people.

We tried a new recipe for Taco Friday (we're trying to make it a thing); and the recipe was so easy and delicious we couldn't wait to share it with our readers. Any recipe that involves a lot of pork, some citrus juice and a whole head of garlic is guaranteed to be amazing. Rebecca made the mistake of working from home the day the taco meat was cooking; and the smell was driving her insane. SO GOOD!

Mojo Pork
Recipe courtesy of: http://iowagirleats.com/2015/06/08/crock-pot-mojo-pork-with-cuban-style-black-beans/

3-4lb boneless pork butt, trimmed of excess fat then cut into big hunks
3/4 cup chicken broth
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
1 onion, cut into big chunks
1 jalapeno, sliced in half
1 head garlic, cloves separated and peeled
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
2 bay leaves

Directions
Add all ingredients to a large crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.

We had an especially large pork butt, so we added a little extra juice to make sure it didn't dry out while cooking. 

Serve with corn tortillas, taco fixings, or even on nachos. 

As you can see, the tacos were a hit. And the recipe couldn't have been any easier. Give this a try the next time you find yourself craving some delicious taco goodness.

Stay Cool,
The Cool Dads Crew