Slow Cooker Pork Tacos with Broccoli Microgreens

Serves 5-6

There is nothing better than coming home at the end of a long day and having your dinner mostly ready for you! This is a delicious combination of warm, juicy shredded pork, topped with crunchy cabbage, roasted corn, homemade peach salsa and topped with a salty cotija cheese. The broccoli microgreens are a powerhouse when it comes to nutrition and the lend a mild, sweet brassica taste. These pork tacos have so many great flavors, every bite seems better than the last! A couple of notes, any fruit salsa would be great on this such as a mango or pineapple, and if you can’t find cotija you can use feta cheese instead.

Pork Ingredients:

• 4 lbs Pork butt or shoulder

• 2 tsp Chili powder

• 1 tsp Garlic powder

• 1 tsp dried Oregano

• 1 tsp Cumin

• 1 tsp Smoked Paprika

• 1 tsp Sea Salt

• 1/2 tsp Black Pepper

Taco Ingredients:

• 4 oz Broccoli Microgreens

• Red Cabbage, thinly sliced

• Cotija Cheese, crumbled

• Red Onion, thinly sliced

• Roasted Corn, cut off the cob

• Peach Salsa (or substitute another fruit salsa)

• Tortillas, corn or flour

Directions:

Place the pork butt/shoulder in the slow cooker. Sprinkle remaining pork ingredients over the pork. Place the lid on the slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until the pork shreds easily.

Remove the pork from slow cooker and shred the meat, removing fat as needed. Once the pork is shredded pour the liquid from the crockpot over the shredded meat.

To serve, warm the tortillas, top with pork and remaining taco ingredients.