the cutest simple taco party!
Let’s talk about TACOS and TABLE DECOR!
First the decor. I’m thinking of you momma’s who want to whip up something cute like you see on Pinterest but are like hello who has the time? I’m with you. I am you. Even as a creative person, I struggle with creativity at any event I throw because time. Frankly, there is just not enough.
This year I designed hand painted artwork for disposable placemat pads with the intent to provide you with an easy splash of color and fun to any table. Toss some plates, bowls and glasses on there and you have an instant bash. And the next best part, after everyone has made an absolute mess of the table, just TOSS THESE IN THE TRASH! I love it so much I could cry. I hate cleaning. Loathe it.
AND DID YOU SEE WHAT’S NEW FOR SHOWERS? the hello baby hot air balloon cups! 16oz frost flex, set of 8, throw away OR wash and keep. Gotta have options in life.
And now the TACO RECIPE! I am not a chef by any means but I’ve made these slow cooker tacos so many times I just got the itch to try out my own blend of herbs and spices to make them our absolute favorite so here you go…
Taco ingredients:
5.5 lbs pork shoulder, serves 8 people (maybe with some leftovers which we want)
3 tablespoons of chili powder
3 table spoons of kosher salt
2 teaspoons of oregano
2 teaspoons garlic powder
2 teaspoons inion powder
1 teaspoon of paprika
1 teaspoon of cinnamon
1 scant pinch / sprinkle of cloves
1 cup of chicken broth (read below before adding this ingredient!)
Pico de Gallo ingredients:
2 containers of heirloom tomatoes (the small, colorful ones)
half of a small onion
1 teaspoon oregano, or to taste
fresh squeezed juice from 2 limes, or to taste
2 teaspoons garlic salt
chopped up cilantro to taste
Directions:
Brown the pork shoulder in some olive oil or oil of your choosing. A few minutes on each side until it’s literally brown.
While your meat is browning, Mix your herbs and spices together. See measurements above.
Put the pork shoulder in the crock pot.
Sprinkle spice mixture on top of the meat and in the bottom of the crock pot. You cannot do this part wrong.
Add 1 cup of chicken broth for moisture. As you watch it cook throughout the day, if it looks dry, you can add more!
After about 5 hours, the pork should be cooked and you can pull it apart and then keep it in the gorgeous delicious marinade that has now formed. We take the meat out and cut it up with a knife. Cut it, shred it, whatever you want.
Take flour or corn tortillas, lay out on baking sheet, drizzle with a touch of olive oil, spread around the tortilla a bit and sprinkle some salt. Put in the oven on 200 degrees for 3-5 minutes / until warm. Edges will curl up slightly.
Put some delicious pulled pork taco meat on your tortilla, add the pico de Gallo and whatever other toppings you love (avocado) and devour.
I will make these tacos again asap and take some photos to add to this post, stay tuned! Enjoy and email me if you have questions :) info@stephanietara.com
Shop the paper goods collection below!
https://www.etsy.com/shop/DesignsByCooper
