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Tangy Pork Tacos
By Thrive Life · 6 servings
10m prep time
6h cook time
This recipe was "Thrivealized" by the cookbook Fix it & Forget it. You save time not having to chop any vegetables for this recipe. It's just throw and go. If you want to forgo the tortillas eat this with a side of rice or quinoa.
by Joyce Sowards
Family Dinner Recipes
Make-Ahead Recipes
Lunch
Dinner
Ingredients
- 4 Bone in Pork Chops
- 1/4 C THRIVE Chopped Onions - Freeze Dried
- 3/4 C THRIVE Celery - Freeze Dried
- 0 C THRIVE Green Bell Peppers - Freeze Dried, heaping
- 3/4 C THRIVE Tomato Dices - Freeze Dried
- 1/2 C Ketchup, heaping
- 2 Tbsp Red Wine Vinegar or any Cider Vinegar
- 2 1/2 Tbsp Brown Sugar
- 2 1/2 Tbsp Worcestershire Sauce
- 1 Tbsp Lemon Juice
- 1 Tbsp THRIVE Beef Bouillon
- 2 C Hot Water
- 2 Tbsp Cornstarch
- 2 Tbsp Water
- 1 Corn Tortillas, Rice, or Quinoa
- 1 pkg Queso Fresco Cheese, optional
- 1 Zesty Guacamole, mix according to package directions, optional
- 1 tsp Cilantro, optional
- 1 Lime Juice, optional
Directions
- Combine everything EXCEPT THE CORNSTARCH + 2 TBS of water in a large crock pot.
- Cook on low for 5-6 hrs until the meat falls off the bones.
- In a separate bowl combine cornstarch and 2 TBS warm water.
- Pour in the slow cooker and cover.
- Cook on high for 30 min or until thickened.
- Assemble your tacos or burrito bowls and dig in!