I usually consult Adam when I’m making the menu for the week: “You craving something in particular this week?” This week he was craving Cubanos. Now, in the grand scheme of our life, we’ve had Cubanos pretty recently, but I was feeling pretty obliging, so I agreed to make my love his sandwich. Then I remembered that the pork was supposed to roast in the oven for hours, and the forecast for the week is in the “sweating tears” range of the thermometer. So I decided to try to make in it in the crockpot. And my butcher sold me on a six pound pork shoulder instead of a 3.5 pound pork shoulder. So I had some extra pork.

Scrolling mindlessly through Pinterest–I mean, researching diligently for my blog– I saw a picture for walking tacos and immediately designed to make some with the extra pork. And I’m way more excited about these than the Cubanos, I have to tell you. These are. So. Good. Next time I’m cooking for a crowd, these should be on the menu. Easy, customizable, with no dishes, there are few drawbacks.

Now, in the picture below you will see no lettuce. I forgot it, but you can totally add lettuce and any other topping you would normally eat in your taco. Jalapenos, sour cream, salsa, go crazy.

Roasting your pork will give you more crusty goodness, so feel free to follow the instructions from the Cubanos recipe. But the slow-cooking makes it tender and melty.

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Walking Tacos

Ingredients 

For the Pork

6 Pound Pork Shoulder, Bone-In

3/4 Cup of Olive Oil

2 Oranges, Juiced and Zested

3 Limes, Juiced

8 Cloves of Garlic, Minced

1 Cup of Cilantro, Chopped

2 Teaspoons Cumin

1 Teaspoon of Oregano

For the “Tacos” 

Chips of Your Choice, In Single-Sized Serving Bags

Various Toppings (Avocado, Tomato, CIlantro, Onions, Cheese, Black or Pinto Beans, Lettuce, Jalapeno, Sour Cream, Salsa, Rice…)

Method

Combine the olive oil, orange juice, lime juice, garlic, cilantro, cumin and oregano in a gallon-sized plastic bag or large bowl.

Add the pork shoulder and marinate overnight.

Dump the meat and marinade in the crockpot.

Cook on low for 8 hours.

Shred the pork with a fork.

Chop your toppings and let everyone pick their favorites, adding them to their favorite single-serving chip bag along with the shredded pork.

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Now, I’m not going to tell you how to live your life or anything, but if you’re going to have a six pound pork, you might as well try those Cubanos…