Pork Tacos with Corn and Black Bean Salsa

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A recipe that can be thrown together before work and enjoyed with minimal effort in the evening. Leftovers are even better the next day.

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Texas

Ingredients

  • 1 2-3 lb. pork butt roast
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 C. chopped cilantro
  • 2 tsp. ground cumin
  • 1 tsp. salt
  • 12 flour tortillas
  • Corn and Black bean Salsa (recipe follows)
  • Salsa
  • 1 C. frozen corn
  • 1 can black beans, drained and rinsed
  • 1/2 C. chopped tomato
  • 1/4 diced onion
  • 1/4 C. chopped cilantro
  • 1 Tbs. lime juice
  • Salt and pepper

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Directions

Cut roast into 5 pieces and place in slow cooker. Cover with onions, garlic and cilantro. Add cumin, salt and 1/2 cup water. Cook on low for 8 hours. Shred pork and serve in tortillas with salsa. Make salsa by mixing ingredients in a bowl and season with salt and pepper. 

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