Shredded Pork Taco’s With Fresh Pico De Gallo

Happy 4th of July!  Shredded pork Taco’s tonight!

It has been a busy week and by the way, where did June go?  It is 106 today and the only place to be is the pool or in the air conditioning!  Thank god for the crock pot on hot summer days like this.

Shredded Pork Taco

Pork Loin in the Crock Pot

I put a 2lb pork loin (with my favorite spicy rub)  in the crock pot this morning with
1/2 cup of fresh pineapple juice
1/2 sliced onion
Fresh pineapple chucks on top.
The fresh juice from the pineapple has enzymes that help break down the fats and the meat just falls apart    After 6 hours the house smelled wonderful!

Pork Loin in the Crock Pot

Just under 6 hours to go!

Shredded PorkGet ready

Now for the Pico!

This is a favorite I get requests often from my good friends and I tweak the heat according to their taste.  My dear friend Kelley likes it not to hot but Brent like it fire hot!  So to make everyone happy I make the basic Pico De Gallo and then throw 2  more jalapenos and a couple of Serrano’s along with  3 more cloves of garlic and give whirl in the food processor and spoon it into a separate container to add as needed and then EVERYONE is happy!

My Fresh Pico De Gallo

Pico De Gallo

Pico De Gallo

This is so easy to make and I just wing it every time I make it.   The food processor does all the work!   Just add and pulse a couple of times  to get a good size chop the following:

8 Roma tomato’s  pulse and add to bowl
5 garlic cloves, 3 Jalapenos peppers (seeded), 1 Serrano peppers (seeded)  pulse and add to the tomato’s
1/2 red onion (I only had a yellow one) pulse and add to the bowl
Cilantro (leaves only) about 1/2 bunch, pulse and add to bowl
1 lime squeezed into bowl and then salt and pepper to taste
Stir all together and refrigerate for a couple of hours or overnight (the flavors are much better the next day)  Now you also have that added punch of heat to add if your guests like it hot.