Cumin Spiced Pork Tacos Recipe • The Prairie Homestead (2024)

It’s a blessing and a curse…

Ok, so maybe “curse” is a strong word, but when you raise your own animals for meat, you have to get really creative, really fast aboutcooking meat.LOTS of meat. Because after about the tenth roast tastingexactly the same, the family tends to get a little whiney about supper.

We have two freezers down in our barn jam-packed full of homegrown pork and beef. (A whole steer takes up a LOT of room…) But I’m not complaining in the slightest– and it’sbeen a great opportunity to expand my culinary skills.

Thanks to those two very-full freezers, I’m always on the lookout for a new beef or pork recipe. When my friend Shayeasked if I wanted to try one of the recipes from her brand-new homestead cookbook, the Family Table, I jumped all over this cumin spiced pork tacos recipe. It’s loaded with flavor, and is a wonderful way to put one of the many pork roasts in my freezer to good use.

I put my roast in the oven right after breakfast, which allowed it plenty of time to slow-roast to perfection before I shredded it before supper. It was a super-easy meal that night, and provided ample leftovers for lunch (and beyond!) the following day.

Cumin Pork Tacos Recipe

From The Elliott Homestead Family Table Cookbook

• 4-5 lb pork roast (Loin, shoulder, etc. I used a shoulder roast.)
• 5 cloves garlic, minced
• 1 tablespoon sea salt (I use Redmond Salt)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 1 teaspoon cocoa powder
• 4 tablespoons cider vinegar (Here’s how to make it yourself)
• 1/2 cup orange juice
• 12 oz. beer of choice (or use broth if you don’t like to cook with beer)
• Corn tortillas
• Cabbage slaw (I used a simple recipe like this one)
• Crumbled cheese, salsa, avocados, sour cream, or other toppings of choice

Place the pork roast in a large roasting pan, and sprinkle the minced garlic over the top.

In a small bowl, combine the sea salt, cumin, chili powder, black pepper, oregano, cayenne pepper, and cocoa powder.

Sprinkle the spice mixture over the roast and use your fingers to rub it into the meat. Pour the orange juice and beer into roasting pan.

Cover and bake in a 275 degree oven for 6-7 hours, or until it shreds apart easily with a fork.

Remove from the oven, let cool slightly, and shred up the meat – removing any gristle or bone.

Pour the liquid from the pan back over the shredded meat.

Serve a heaping scoop of the shredded pork atop a warm corn tortilla, topping it with cabbage slaw, crumbled cheese, and salsa.

Get the Family Table for Your Homestead

Shaye’s brand-spankin’ new cookbook, Family Table, is now available for pre-order– I cannot wait to get my copy! Here’s the gist of the cookbook, in Shaye’s own words:

“Farm-to-table for every meal is no longer an impossible dream—as we set out to prove to ourselves just a few years ago. Of course, not everyone can choose to labor on the land as we do, but that doesn’t mean you can’t prepare fresh-from-the field meals from organically grown, locally raised, thoughtfully sourced products.

That’s what Family Tableis all about. (Forget expensive, exotic ingredients or fancy preparation techniques— Mama ain’t got time for that.) This book is about reviving easy, traditional food preparations for a more flavorful, and healthy, future. It’s about sharing and enjoying the fruits of our labors with those we love—and those we don’t even know yet.”

Go here to reserve your copy and also flip through several chapters of the book to see all the recipes!

PreordertheFamily TableNow

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