Talk about a simple and satisfying meal! I have been singing praises of crock pot meals forever, they are just so simple and great for weeknight meals. This recipe is from one of my favorite food blogs of late, Let's Dish.
I served these with guacamole, and some feta cheese. I love using feta or goat cheese in Mexican dishes. I planned on making smashed black beans as well but I ran out of time and we ended up being completely satisfied with just the tacos anyway. I used a 1.5 lb roast and a jar of Rosa Mexicano Salsa Verde de Habanero and this fed Casey and I for two nights.
1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
3 tablespoons lime juice
1 small onion, chopped
1 cup fresh cilantro, chopped
3 roma tomatoes, chopped
Corn or flour tortillas
Place pork roast in slow cooker. Mix together salsa verde and lime juice and pour over roast. Cover and cook on low for 7-8 hours. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate. About one hour before serving, remove pork from slow cooker and shred with two forks. Return to slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into tortillas. Top with onion and cilantro mixture and chopped tomatoes.