Cinco De Mayo: Pulled Pork Tacos With Grilled Vegetables

This year we've been trying different dishes for holiday meals besides our usual lineup (check out our revamped St. Patrick's Day or Easter dinners), and that continued with Cinco De Mayo, which usually consists of chicken enchiladas.

Now that we've got some sun, we've of course been grilling as much as possible, and this year we decided to make a two-part meal that includes both indoor and outdoor cooking - pulled pork tacos with grilled vegetables and out-of-this-world guacamole!

To start off with we've got half a pork loin, which is being rubbed down with a variety of spicy seasonings, including the WildTree fajita seasoning blend.

This is put together much in the same ways as our game day pulled pork nachos. First the loin is rubbed down thoroughly with the seasonings, and then it's placed in the crock pot - with no liquid or sauce - and cooked for several hours until its moist to the point of positively falling apart.

Towards the end of the slow pork loin cook, we get ready to fire up the grill. First Megan is rolling ears of corn in tin foil with pepper and melted butter.

Filling out our tacos will be a mix of chopped vegetables - mushrooms, red onions, and red bell pepper.

Everything is grilled up until blackened and beautifully flame kissed (be sure to remove the tin foil from the corn for the last few minutes of cooking).

After cooling for a moment, Megan cuts the corn off the cob so all the vegetables can be mixed together or used as ingredients in the coming guacamole.

Here's three ears of corn sliced up and ready to go:

Next up is the guacamole, which we make by dicing and mashing two whole avocados (don't waste your money on store bought guac - it's more expensive and significantly less tasty).

Next we squirt in the juice of a lime and chop up some fresh cilantro to go into the mashed avocado mixture.

For an added touch, we used some of the corn as well. You can also season this however you'd like - salt, pepper, cayenne, etc.

Once the meat is done in the crock pot we shred the pork by pulling apart the larger pieces with two forks.

All the vegetables are then tossed together. You can season if you want, but the grill adds enough flavor on its own that it's not necessary.

To assemble these tacos we set down layer of refried beans, some guac, a scoop of grilled vegetables, a handful of pulled pork, a spoonful of Philadelphia Sante Fe cooking cream, and finally some shredded cheddar cheese.

Prepare for seconds and thirds - because these were the best tacos we've ever had! You'll of course want a Mexican beer or some shots of tequila to wash it all down.