Pork Tacos with Corn and Black Bean Salsa
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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