We have lettuce tacos a lot around here, usually ground beef or fajita style chicken. Always a great meal, but this time I was in the mood for a different kind of taco, something more like you would get at Chipotle only using a lettuce leaf in place of the tortilla.
After perusing the meat in the freezer I settled on a huge pork shoulder roast and set to hunting for a recipe. I found one over at Low-Carb Friends, a low-carb forum with a ton of recipes.
Here’s what I found and it turned out fabulous!
- 3 lb boneless pork roast (shoulder or butt), cut into bite size strips
- 1/2 c water
- 2 minced cloves garlic or 2 tsp. garlic powder
- 1 cup chopped onion
- 1 tsp salt
- 1/2 tsp each: black pepper; cumin; oregano; lemon pepper
- 1/4 tsp cayenne
Combine ingredients in crockpot. Cook on high 1 hour, then low 8 hours. Remove pork with slotted spoon. Pour liquid into a nonstick skillet and boil down to about 1/2 c. Add pork and saute until browned.
Serve with sourcream and lowcarb tortillas if desired.