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.
2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
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
How to Make It
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.
This was easy to make a tasty. I skipped the cilantro and I mixed the pork with black beans and white rice because my family likes a taco with more than meat. That said, they did not like this on tortillas. I will try taco shells the next time I make this.
I have never commented before but felt I had to. Im not sure if its just different tastes for different people but I unfortunately did not like this at all. I followed the recipe and ended up throwing it in the trash after sitting down to eat. It was very bitter and had a bad taste. I would not make again. I was incredibly disappointed wasting all day and money to throw it away.
I don't normally give 5 stars to a recipe I've altered, but this is just so simple and company-worthy, I had to do it. I used a single pork tenderloin, cut into 4 pieces to fit a 1-qt. crock, rubbed it liberally with homemade Seasoning For Tacos from another site, then poured a cup of fresh salsa over the top. After 8 hrs on low, it shredded easily. I put it back into the crock, tossed it in the juices left behind and set it to warm until dinner time. We were rewarded with the best pork tacos ever. Simply delicious. A 1-lb tenderloin will easily make enough to serve 6 people, or 4 greedy ones. I'll be adding some BBQ sauce to the leftovers for sandwiches tomorrow. This is going in my regular rotation. Taco perfection!