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.
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.
More From Real Simple
Other: 8 Hours, 15 Minutes
- Calories: 728
- Fat: 40g
- Saturated fat: 15g
- Cholesterol: 180mg
- Sodium: 982mg
- Protein: 47g
- Carbohydrate: 45g
- Fiber: 9g
- Sugars: 5g
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note