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Pulled-Pork Tacos

Photo: Kan Kanbayashi

Prep time 15 mins
Other time 8 hrs, 15 mins
Yield Makes 6 servings
Tacos are always a great meal you can eat with your hands. In this recipe, your pork gets perfectly tender and shreddable in the slow cooker.

Ingredients

  • 2 cups store-bought salsa, plus more for serving
  • 2 tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 tablespoons unsweetened cocoa powder
  • Kosher salt
  • 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
  • 18 corn tortillas
  • 1/2 cup fresh cilantro sprigs
  • 3/4 cup sour cream
  • 1 lime, cut into wedges

Nutrition Information

  • calories 728
  • fat 40 g
  • satfat 15 g
  • cholesterol 180 mg
  • sodium 982 mg
  • protein 47 g
  • carbohydrate 45 g
  • fiber 9 g
  • sugars 5 g

How to Make It

  1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.

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

    Twenty minutes before serving, heat oven to 350° F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.

    Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

    Tip: When using a slow cooker, resist the urge to lift the lid until the dish has cooked the minimum amount of time specified in the recipe. Each peek allows heat to escape and can increase cooking time by as much as a half hour.