Smoky Pork Tacos

Friends, we're all lucky today that I found my way out of bed and stumbled over to the computer to write this post.  My house got hit with the stomach bug this weekend and it has been aw--ful.  Friday, I got it.  Saturday, I attempted to recover.  Sunday, baby got it, then husband got it.  Today, we are just trying to stay alive.  I don't know about you, but I turn into a real mess when I have tummy troubles. I won't get into the details, because A) gross! B) seriously, gross. and C) I'm about to tell you about some yummy food, so I don't want you thinking about anything gross.

I have been meaning to share these yummies for a long time.. they just always get eaten up before I get a chance to take a photo.  These smoky pork tacos are one of my go-to entertaining meals- everyone seems to love them, especially the guys!  They are simple to prepare, you just have to sit in agony while they smell up your house with all their deliciousness.  If you can handle that, you're in for a treat.

I like to serve them with different toppings every time.  In the photos here, I have jicama, tomato, scallions and queso fresco.  I'll often have switch these out with salsa, avocado or guacamole, red onion, cilantro, fresh limes for squeezing, sour cream... you name it, we've had it on these tacos.  Whatever we have on hand works- they are versatile and tasty every time.  You can't mess these up!  Unless you don't cook them long enough.. that would be your only faux pas.  Also- don't let them get too dry.  Don't be afraid to add some water if things are looking dry.

Oh, how I wish I could have these in my tummy today!  They will have to wait for happier tummies here, but please eat some for me, will you?  I am drooling on my keyboard.

PS- They work with beef as well, and are just as yummy.

PPS- You can do them in the oven or the slow cooker, I've written directions for both methods below.

Smoky Pork Tacos
by Oven Love, adapted from Martha Stewart

2-3 tablespoons chopped canned chiles in adobo
1/2 cup ketchup
8 garlic cloves, chopped
2 teaspoons dried oregano
1 cup water, or more
coarse salt and ground black pepper
3 lb pork roast, trimmed of excess fat
corn tortillas, for serving

To prepare in a slow cooker:
In the slow cooker, mix chiles, ketchup, garlic, oregano and water with about 2 teaspoons salt and black pepper to taste (a whisk works well for this).  Cut the pork roast into 3-4 large pieces and toss with the sauce in the slow cooker.  Put the slow cooker on high for 4-6 hours or low for 6-8 hours.  Add more water as needed if things start to look dry.  Check every once in a while- when the meat flakes easily with a fork, you're ready to move on to the next step.  Remove the meat from the sauce, let cool, and pull apart with two forks, removing any extra fat along the way.  Return the meat to the sauce and let the flavors meld over low heat (or on the "Keep Warm" setting), adding water if necessary.  Serve hot in corn tortillas.

To prepare in the oven:
Preheat the oven to 350 degrees.  In a Dutch oven, mix chiles, ketchup, garlic, oregano and water with about 2 teaspoons salt and black pepper to taste (a whisk works well for this).  Cut the pork roast into 3-4 large pieces and toss with the sauce.  Cover, bring to a boil on the stove, and then transfer to the oven.  Bake, covered, until meat is fork-tender, about 2 1/2-3 hours.  Remove the meat from the sauce, let cool, and pull apart with two forks, removing any extra fat along the way.  Return the meat to the sauce and let the flavors meld over low heat, adding water if necessary.  Serve hot in corn tortillas.