Super Bowl Pork Nachos/Tacos
Who’s ready for some football? Whether you’re cheering for the NE Pats or the LA Rams, you and your friends will surely be cheering for these easy to make, great to eat nachos & tacos. Grab a few friends, your favorite beer, and get ready for kick-off because this recipe can easily be made the day before and warmed up in crock pot for the big game.
- 4 to 6 pounds pork shoulder/Boston butt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 TB salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder or 4 cloves garlic, minced
- 1 TB olive oil
- 2 TB white wine vinegar
- 1/4 cup light brown sugar
- 1 TB onion powder or 1 whole onion, finely minced
For serving: flour tortillas, butter lettuce, tortilla chips, charred bell pepper slices, lime wedges, sour cream, jack or cheddar cheese
- In a small bowl, combine oregano, cumin, chili powder, salt, pepper, garlic, olive oil, white wine vinegar, brown sugar, and onion. Mix well – if you’re using garlic cloves or a whole onion, puree everything in a blender. Pour mixture over meat, coating all sides.
- Either preheat oven to 300 degrees, place coated meat in a Dutch oven, and pour 2 cups of water into the pot. Cover and roast for 5 hours, or until meat is fork tender. Alternatively, place meat in a crock pot with 1/2 cup of water, and cook on low for 8 to 10 hours. This can also be made in an Instant Pot, by using 1 cup of water and cooking on high pressure for 75 minutes, with a natural pressure release.
- Remove the meat, shred or cube, and then return to the liquid to prevent drying out.
Serve as pork tacos, over nachos, a mixed salad, or in lettuce cups with your favorite toppings. Squeezing a bit of lime over it before serving, gives it a nice, fresh, pop of flavor.