Inspired by a recent meal at one of our favorite Latin American restaurants downtown, combined with our undying love of the Taco Truck, tonight's dinner consisted of slow roasted pulled pork tacos and stuffed grilled peppers.
The pork shoulder was rubbed with a hot and spicy taco seasoning and thrown in the slow cooker along with diced jalepenos and a little garlic and beer, then cooked on high for 6 hours. Once cooked we heated our tortillas (topped with monterey jack and shredded cheddar) in a little olive oil in the frying pan until the cheese melted, and topped them with onion, cilantro, avocado, fresh lemon juice, and both verde and chipotle salsa. They were amazing.
To eat along side our tacos we roasted sweet peppers and stuffed them with the shredded monterey jack/cheddar before finishing them off in the skillet. Next time I think I'll add something extra when stuffing, like diced pancetta and raisins, but I'm not complaining.
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