We had some wonderful almost-Spring weather this weekend. The warmer temperatures and clear skies had the entire neighborhood filled with activity. The only thing I missed was the post-5:30 sunset. (Daylight Saving Time is on my list of the best inventions ever.) Just like every year about this time, I’ve started craving Mexican food. There’s no denying that the flavors are perfectly suited for warm weather and relaxation. And I’m always anxious for a little of both of those things.
Since our weekends seem to be every bit as busy as our work week, I decided that it was time to pull out the trusty crock pot. Crock pots and pork were just made for one another anyway. Many other cuts of meat can come out dry and tasteless after a turn in the crock pot, while it seems to enhance the flavor of pork. And I love the way this pork just falls apart when you begin to shred it. I don’t know if I can convey to you how much I love the flavor of the sauce this makes. It’s complex enough to really make you perk up and take notice, but familiar enough that you automatically want to stuff your mouth with another bite. The simple ingredients all work very well together. There’s just enough sweetness to balance out the spice, and the cider vinegar adds that little unexpected flavor that makes you want more. The poblanos are used to add a little bit of heat in the background, and I thought they added the perfect touch to the final outcome. I didn’t think these were too spicy at all, especially with the coolness of the sour cream to balance it out. But if you really aren’t fond of spicy food (and it should be noted that I am), you can reduce the poblano peppers to one, or simply omit them.
Honestly, I have to admit that I was really pleased with myself after making this. During the summer months I rarely use the crock pot, because it seems like most of the meals it does well are better suited to colder weather. But these tacos are the perfect reason to keep it within reach all year long.
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