Cinco de Mayo Bacon Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
Carnitas
  • 4-5 lb boneless pork shoulder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon crumbled dried oregano
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • 1 or 2 jalapeños finely chopped
  • bay leaves
  • juice of 1 lime
  • 2 oz 100% agave tequila
  • 2 cups beef broth
Beef Bacon Tacos
Instructions
Carnitas
  1. Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
  2. Coat pork with the spice mixture.
  3. Add jalapeños and bay leaves to crock pot and place pork roast on top.
  4. Pour beef broth, tequila and lime juice into crock pot but, be careful not to rinse off the spice mixture. Cover and cook on Low until the pork shreds easily with a fork, about 10-12 hours.
  5. When the pork is tender, remove from slow cooker, and shred with two forks.
Beef Bacon Tacos
  1. Place cast iron griddle on grill surface and preheat.
  2. While grill is preheating, weave bacon into a lattice and slice in two equal pieces and set aside.
  3. In a frying pan, add carnitas and fry until brown and crispy.
  4. Add the two bacon lattices to cast iron griddle and cover with a bacon press (this will prevent the bacon from curling up and keep it flat).
  5. Cook on griddle until bacon is crisp on one side then carefully flip each lattice over and cook other side until browned.
  6. Add carnitas and cheese on top of each bacon lattice and fold into tacos.
  7. Cook until cheese is melted. About 2 minutes.
  8. Remove from grill.
  9. Serve with Pico de Gallo, Guacamole and garnish with cilantro. Enjoy.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/cinco-de-mayo-bacon-tacos/