Ingredients
| 2 lb | (1 kg) | boneless pork shoulder roast |
| 1 1/2 tbsp | (7 ml) | chilli powder |
| 1/2 tbsp | (2 ml) | salt |
| 1 tbsp | (5 ml) | brown sugar |
| 1 tbsp | (5 ml) | ground cumin |
| 1 tbsp | (5 ml) | smoked paprika |
| 1/2 tbsp | (2 ml) | ground oregano |
| 1/2 tbsp | (2 ml) | onion powder |
| 1/2 tbsp | (2 ml) | garlic powder |
| 1/8 tbsp | cinnamon | |
| 2 tbsp | (10 ml) | canola oil |
| 1 cup | (220 ml) | yellow onion |
| 3 cloves | garlic | |
| 2 tbsp | (10 ml) | tomato paste |
| 2 cups | (480 ml) | cooked black beans |
| 3/4 cup | (165 ml) | vegetable broth |
| 2 tbsp | (10 ml) | lime juice |
| 12 - 6" | corn tortillas | |
| 3/4 cup | (165 ml) | shredded Monterey Jack cheese |
| Optional | shredded lettuce, avocado, chopped tomato, sour cream, pickled onion, fresh cilantro |
Directions
- Pat the pork dry with paper towels. In a small bowl, whisk together chilli powder, salt, brown sugar, cumin, smoked paprika, oregano, onion powder, garlic powder and cinnamon. Remove 1 tbsp of the spice mixture and set aside. Rub the remaining spices all over the pork.
- Heat a large skillet over high heat. Add 1/2 tbsp of oil and sear each side of the pork until all sides are browned. Place the pork in slow cooker and cook for 4-6 hours on high, or 8-10 hours on low.
- Meanwhile, wipe out the skillet with paper towel and lower the heat to medium. Add another 1/2 tbsp oil and the onion and sauté until softened, about 3 minutes. Stir in the spice mixture that you set aside, the garlic and the tomato paste until incorporated.
- Add the black beans to the skillet, stirring to combine. Add the vegetable broth, and bring the mixture to a simmer. Use the back of a wooden spoon to roughly mash the black beans, cooking until the mixture has thickened slightly. Remove from the heat and stir in the lime juice. Scoop the mixture into a covered container and set aside while the pork cooks.
- When the pork is ready, place it on a cutting board and shred with two forks.
- Set the oven to broil. Line 2 large baking sheets with parchment paper. Wrap the tortillas in a damp paper towel and microwave them for 30 seconds until pliable.
- Assemble the tacos by spreading approximately 2 tbsp of the bean mixture on one half of a tortilla, top with pork and sprinkle with cheese. Fold over the tortilla to make it a half circle. Brush very lightly with a bit of oil and flip so that the cheese side of the taco is down onto the cookie sheet. Lightly brush the other side with oil. Repeat with remaining tortillas.
- Bake the tacos in the oven for 15-20 minutes, gently flipping them halfway, until crispy and golden. Remove from the oven and allow the tacos to cool for 2-3 minutes (to get even crispier!) and serve with your favourite toppings.