Compliments of my friend Angie-The Foodie. She took the basic recipe and added the Jack Daniels and a little more brown sugar. Season to taste after you shred. If the whiskey taste is too strong she tones it down with a little bbq sauce.
JD has a sweet flavor and aroma and these have to be some awesome tasting tacos. Plus by using the crockpot you’ll come home to some amazing smells and dinner is a cinch. Score yourself some One Pot Clean-up Points!
NOTE: I may have to review the rules for this online College Cookbook for my kid. I think this is one of too many recent recipes that I’ve added that require booze.
Ingredients: (serves 6–2 tacos per person)
* 2 pound boneless pork loin roast
* 2-4 tablespoons brown sugar
* 1 tablespoon ground ginger
* 2 garlic cloves, smashed
* 1 small white onion, coarsely chopped
* 1/2 cup orange juice
* 2 limes, cut in half
1/3 cup Jack Daniels.
Some BBQ sauce to tone down the JD if needed after you shred the pork.
* 12 (6-inch) soft corn tortillas (I like flour tortillas. Eat what ya like.)
* 1-1/2 cups shredded reduced-fat Colby Jack
* 1/2 cup nonfat sour cream
* 1 teaspoon cumin
* 2 scallions, trimmed and chopped
* 1 (8 ounce) bag shredded red cabbage
* 3/4 cup fresh salsa
Trim excess fat off of roast. In a small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice and Jack; cook on low heat for 8 hours (or high for 4 -6 hours.)
Remove pork to a large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings.
In small bowl, mix together sour cream, cumin and scallions.
For each serving, cover corn tortilla with 2 tablespoons cheese; microwave for 20 seconds. Top with pulled pork, 2 teaspoons of sour cream mix, 1½ tablespoons shredded cabbage and 1 tablespoon of salsa. Fold and serve immediately.