Hey guys! Happy weekend! It’s about 90 degrees here in Wisco – so naturally Casey and I decided to make our very favorite slow cooker dinner… I know, slow cookers are for winter and comfort food, right? Well, mostly right – but this recipe is SO good, and is perfect for hot summer days. We usually pick up a massive pork loin from Sam’s Club – portion it out and freeze it for this meal (and so far, this meal only – it’s THAT good). You slow cook the pork in a mixture of fresh squeezed citrus juices, spices, onion + garlic and when it’s all tender and delicious, you shred it and put it in a tortilla shell. NOM. This one takes a little prep and lots of time but it is so worth it in the end. We’ve agreed that these are our favorite tacos hands down, and go back to this meal over and over. It freezes well once it’s cooked too – so you could make a bunch ahead of time and use when you need it. We typically top the tacos with lettuce, tomato, cheese and cilantro (we’ve got a sweet little herb garden growing on the patio – it’s so fun to grow and eat your own food!)
What You Need
- 3 lb pork loin
- Juice of 2 large oranges
- Juice of 2 limes
- 1 tbsp garlic
- 1/2 onion chopped
- 1 tbsp Chili powder
- 1 tbsp Cumin
- 1 tbsp Oregano
- S+P to taste
Take the citrus juice, garlic, onion, chili powder, cumin, oregano, salt + pepper and mix together. Pour over pork loin in the slow cooker and cook on low for 8ish hours or until the pork shreds easily with a fork.
Once all the pork is shredded, let it simmer in the juice for about another half hour, then you’re ready to go! We paired this with cilantro lime rice (also one of my very favorites – we make it SO often, I’ll share that recipe soon). Dane is snoozing, a little wine for mom and dad, and a movie (Zootopia – it’s super cute) – perfect little Saturday night if you ask me! Have a wonderful weekend everyone, and if you’re in the area – stay cool!
Staying Martha 
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