Mexican Pork Street Tacos
Calories
Ingredients
- 4 pound pork sirloin roast
- salt and pepper
- garlic powder
- montreal steak seasoning
- ¼ C water
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- pepper to taste
Creamy Taco Sauce:
- 1 Tbsp lime juice
- ½ cup sour cream
- ½ cup mayonnaise
- 2 Tbsp taco seasoning
- Pico de Gallo
- Shredded Cheese
- 24-30 corn tortillas
Instructions
- Season the roast generously with Montreal steak seasoning, granulated garlic and salt and pepper.
- Add the 1/4 cup water to the bottom of the crock pot and add in the roast. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- Drain all but about 1/3 cup of the cooking liquid off and shred the roast.
- In a small bowl, mix the 1 tsp salt, 1 tsp onion salt, 1 tsp granulated garlic and pepper together. Stir it into the meat until well incorporated.
- In a bowl, make the Creamy Taco Sauce by combining the lime juice, sour cream, mayonnaise and taco seasoning together.
- To warm the corn tortillas, preheat the oven to 350 degrees F. Wrap the corn tortillas and in foil and bake 15 minutes.
- To serve, stack 2 corn tortillas together and top with some of the meat, shredded cheese, pico de gallo, and drizzle with the creamy taco sauce. Makes 12-15 tacos.