ROAST PORK TACOS (CROCK POT)

Steps:

• PORK:.
• Using a sharp knife, make 6 incisions in the pork roast.
• Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
• Season pork with Southwest Seasoning, salt, and pepper.
• Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
• Remove from crock pot and cool for 30 minutes.
• Using 2 forks, pull the meat off the bones into small pieces and set aside.
• ROASTING PEPPERS:.
• Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
• Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
• Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
• Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
• Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
• TO ROAST ONIONS:.
• Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
• Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
• Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
• Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
• The heat from the hot onion slices will warm the poblanos.
• Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
• Set aside until ready to serve the tacos.
• TO SERVE:.
• Place some the roasted pork in each tortilla.
• Top with onion/pepper mixture.
• Serve with sauce of your choice.
• Top with grated cheese and garnish with fresh cilantro and lime wedges.