Spicy Pulled Pork Street Tacos with California Milk

My family really loves milk. Like, really really loves it. We go through about three gallons of milk a week! So when Got Milk? CA¬† reached out and asked me to create a meal that paired well with milk I was all over it. Milk isn’t just a cookie’s best friend, it also pairs perfectly with savory and spicy food. Secretly, I’m quite the wimp when it comes to spice. I LOVE the flavor, but often have a hard time eating really spicy food. My husband, on the other hand, is super daring and is of the spicier-the-better mindset. Both of us love a cold glass of milk to neutralize our spicy food!

For this collaboration, I knew I had to go the spicy route, since that pairing is already something I do all the time at home. And honestly, what is better than street tacos?! Answer: nothing. These are actually very easy to put together, it just takes a bit of planning in the afternoon so it can cook low and slow all day until dinner time.





Spicy Pulled Pork Street Tacos
recipe by Parsley and Pepper

2T olive oil
2 lbs pork loin
2 crushed garlic cloves
1/2 cup Dr Pepper
1/2 lime, juiced
dash red pepper flakes
1 tsp cumin
1 tsp oregano
2 T chili powder
2 jalepenos, diced
handful fresh cilantro, chopped
1 T minced fresh mint
salt and pepper

Heat oil in a dutch oven or heavy pot. Rub salt and pepper all over the pork loin. Sear in the oil on all sides to brown. Turn heat to low and add remaining ingredients, except the cilantro and mint. Cover. Cook on low for about 2 hours, or until the meat is fork-tender. Shred in the juices, add the fresh herbs, cover again and let simmer up to two more hours. Serve on corn tortillas, top with fresh pico de gallo and shredded red cabbage, and pair with a nice cool glass of milk!

This post was brought to you in partnership with California Milk.


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