Pulled-Pork Tacos

Pulled-Pork Tacos Recipe
Photo: Kan Kanbayashi
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.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Other: 8 Hours, 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry and Kate Merker,

February 2009
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