Spicy "Mississippi" Pork Tacos with Homemade Frijoles Negros Refritos, Red Cabbage and Greek Yogurt Lemon Sauce
Started with a 2 pound Pork Picnic Roast
Spicy Ranch Dip Mix, Pork Gravy Mix and a stick of unsalted butter
Spray the crock pot with non stick spray and add the Picnic Roast.
Add the Spicy Ranch Dip Mix
Add the Pork Gravy Mix
Top with the unsalted butter and cook on High for 5 to 6 hours.
Once Pork is done, shred the pork in the crock pot and let it absorb all the liquid. Keep crock pot on warm while you make the rest of the items.
Homemade Frijoles Negros Refritos (Black Refried Beans)
1 15 oz can black beans, drained and rinsed
⅓ cup water vegetable or chicken broth
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp salt or more to taste
⅛ tsp freshly ground black pepper or to taste
½ TBS lime juice
1 TBS fresh cilantro chopped (optional)
The drained rinsed beans
The seasoned beans
All mixed together, bringing up to a boil, before smashing.
The finished beans
The sliced red cabbage
Lemon Greek Yogurt Sauce
4 Tablespoons Greek Yogurt
1 Teaspoon Granulated Garlic
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
Juice of 1 Lemon
The dry stuff
The wet stuff
All together
If you've made it this far... it's time to put it all together!
Warmed up flour tortillas with Frijoles Negros Refritos (Black Refried Beans)
Add the amazing Pork!
Top with red cabbage for crunch!
A little Cotija Cheese just because
Finally the Lemon Greek Yogurt Sauce!
Enjoy! Thank you for looking!
Started with a 2 pound Pork Picnic Roast
Spicy Ranch Dip Mix, Pork Gravy Mix and a stick of unsalted butter
Spray the crock pot with non stick spray and add the Picnic Roast.
Add the Spicy Ranch Dip Mix
Add the Pork Gravy Mix
Top with the unsalted butter and cook on High for 5 to 6 hours.
Once Pork is done, shred the pork in the crock pot and let it absorb all the liquid. Keep crock pot on warm while you make the rest of the items.
Homemade Frijoles Negros Refritos (Black Refried Beans)
1 15 oz can black beans, drained and rinsed
⅓ cup water vegetable or chicken broth
½ tsp onion powder
½ tsp garlic powder
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp salt or more to taste
⅛ tsp freshly ground black pepper or to taste
½ TBS lime juice
1 TBS fresh cilantro chopped (optional)
Instructions
- In a saucepan over medium heat add water or broth.
- Add onion powder, garlic powder, cumin, coriander, salt and pepper and stir to combine.
- Add beans and stir well.
- Bring mixture to a boil.
- After mixture boils reduce heat to low and continue cooking for 5-7 minutes.
- During cooking, use a potato masher or fork to “mash” the beans.
- The more beans you “mash” the less chunky your mixture will be.
- Continue cooking and mashing until you have reached your desired thickness and consistency.
- Add chopped fresh cilantro and lime juice and stir to combine.
- Let the mixture rest for 5 minutes covered (if you leave it uncovered the beans will continue to thicken).
- Serve warm with tacos!
The spices
The drained rinsed beans
The seasoned beans
All mixed together, bringing up to a boil, before smashing.
The finished beans
The sliced red cabbage
Lemon Greek Yogurt Sauce
4 Tablespoons Greek Yogurt
1 Teaspoon Granulated Garlic
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper
Juice of 1 Lemon
The dry stuff
The wet stuff
All together
If you've made it this far... it's time to put it all together!
Warmed up flour tortillas with Frijoles Negros Refritos (Black Refried Beans)
Add the amazing Pork!
Top with red cabbage for crunch!
A little Cotija Cheese just because
Finally the Lemon Greek Yogurt Sauce!
Enjoy! Thank you for looking!
Last edited:
