Pulled-Pork Tacos

pork-tacos Recipe
Kan Kanbayashi

Yield:

Makes 6 servings (serving size: 3 tacos)

Recipe Time

Prep: 15 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 574
Fat 21 g
Satfat 8 g
Monofat 8 g
Polyfat 3 g
Protein 43 g
Carbohydrate 54 g
Fiber 7 g
Cholesterol 126 mg
Iron 4 mg
Sodium 818 mg
Calcium 123 mg

Ingredients

2 cups bottled salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa
1/4 teaspoon kosher salt
1 (2 1/2-pound) boneless pork butt or shoulder, trimmed
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup reduced-fat sour cream
1 lime, cut into wedges

Preparation

1. Combine the first 5 ingredients (through salt) in a 4- to 6-quart slow cooker. Add the pork, and turn to coat.

2. Cook pork, covered, on high for 4–5 hours or on low for 7–8 hours, or until the meat is tender and pulls apart easily.

3. Preheat oven to 350° 20 minutes before serving. Stack the tortillas, and wrap in foil. Bake for 15 minutes or until warm.

4. Shred the pork with 2 forks, and stir meat into the cooking liquid. Serve shredded pork with warm tortillas, cilantro, sour cream, lime, and extra salsa.

Note:

Sara Quessenberry and Kate Merker,

adapted from Real Simple

December 2009
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