Smoked Paprika Pork Leg + Charro Bean Tacos
Easy weekday recipes...I'm ALL about them! This literally took no effort at all - thanks to my slow cooker, the house smelled amazing and dinner was ready!
We had a fabulous pork leg from Five Marys Farms in our freezer - and if you have been following along on my stories (and her stories of course too!) Mary is doing a weekly challenge to bring back the family dinner table. We are ALL about that in our house. It has been a priority of mine to have dinner together every night that we can. My girls always want to wait until Daddy comes home before we dig in - its our special time together.
And since we want to spend more time together - this meal is PERFECT! Slow and low for a good part of the day and then a few quick garnishes and you will be sitting around the table together!
We love ours in charred corn tortillas, topped with cilantro, scallions, red onion, cotija cheese and hot sauce!
How would you eat yours?
Smoked Paprika Pork Leg + Carro Bean Tacos
I made this gluten + dairy free.
1 1/2 cups dried pinto beans, wash + soaked for 30 minutes, then drained
3 cups chicken bone broth
1 pork leg roast, bone in (about 2 lbs)
2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cumin
1 pinch chipotle powder (or more if you like it spicy)
1/2 cup green enchilada chile sauce
2 large garlic cloves, chopped
2 bay leaves
1 medium yellow onion, chopped
1 heaping teaspoon tapioca powder
cilantro, scallions, red onion, coijta + hot sauce - for garnish
Corn Tortillas, charred on the stove top right before servings
Using your slow cooker, add the beans and bone broth into the pot. Set on high for 1 hour (or 4 hours, since that's the shortest amount of time I could do). After the bean shave cooked alone for 1 hour, add in remaining ingredients, from pork leg to tapioca. Set on high for 4 hours.
Remove the pork leg from the pot, onto a cutting board. Shred with two forks and return back to the pot with the beans - discard any fat. Stir to combine and serve.
Serve with charred corn tortillas, topped with cilantro, scallions, cotija cheese and hot sauce!