Tacos

Pork is one of my favorite things to make in the Sun Oven. One roast usually yields enough meat for multiple meals. I keep the seasoning simple so the shredded meat can be used for pasta sauces, bbq sandwiches, or tacos.

Solar Taco Dinner

Ingredients

1 pork shoulder roast, cut into 2 or 3 large pieces, trimmed of excess fat

Kosher salt

Pepper

1 bay leaf

purchased corn tortillas

prepared salsa

prepared guacamole

shredded green cabbage

Preparation

Set Sun Oven out to preheat.

Rub the meat with salt and pepper. Place the pieces in a large pot. Add the bay leaf. Cover and transfer to the Sun Oven. Cook until the meat is fork tender. 2 1/2 to 3 hours. Transfer meat to a cutting board and shred. Put the shredded meat in a pot with a some of the cooking liquid; keep warm. Heat the tortillas according to the instructions on the package. Assemble the tacos with meat, salsa, guacamole, and cabbage or use your favorite toppings.

 

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