Crock Pot salsa pulled pork tacos

Because it's Wednesday.

Because it's hump day.

Because I love my Crock Pot.

And I know you do, too.

I have a mind-blowing slow cooker recipe for ya.

Because Crock Pots make weeknight dinners a piece of cake.

Doesn't today seem like the perfect day for a just-because cake?

I love just-because cakes -- they're my favorite kind.

I also love my Crock Pot.

Have I mentioned that?

Here's the latest mouth-watering, slow-simmering, house-perfuming Crock Pot creation to come out of our kitchen.  And, boy, was it a doozy.  Crock Pot salsa pulled pork tacos!

A riff on traditional pulled pork, this has a Mexican flare thanks to salsa and an array of spices.  I kept things simple with corn tortillas and avocado slices for serving because the pork was so good I wanted the flavors to really shine.

Like, smack your forehead whilst thinking, "Why didn't I think of this before?" good.

And stand-over-the-Crock-Pot-eating-forkful-after-forkful-of-pork-before-any makes-it-onto-a-tortilla good. 

Because, if you can't eat straight out of the serving dish in the comfort of your own home, when can you?

That's my wisdom for this Wednesday.  Love ya, world!

One year ago: Peppery garlic parmesan chicken
Two years ago: Caramelized Brussels sprouts
Three years ago: Pork chops with apples & garlic mashed potatoes
Four years ago: Black bean & corn tortilla pie


Crock Pot Salsa Pulled Pork
-makes 4 servings

1 pound pork loin chops
1/2 (15-ounce) jar OR 1 cup salsa
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
Pinch cayenne pepper, optional
Corn or flour tortillas, for serving
Avocado, sliced, for serving

Combine ingredients in bowl of slow cooker.  Cover and cook on low for 6 to 8 hours.  Remove pork, shred with forks, and return to cooking liquid.  Serve with tortillas and avocado and enjoy!