Rating: 4.5 stars
26 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 8
  • 5 star values: 15

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.

Sara Quessenberry and Kate Merker
Recipe by Real Simple February 2009

Gallery

Credit: Kan Kanbayashi

Recipe Summary

prep:
15 mins
additional:
8 hrs 15 mins
total:
8 hrs 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

728 calories; fat 40g; saturated fat 15g; cholesterol 180mg; sodium 982mg; protein 47g; carbohydrates 45g; fiber 9g; sugars 5g.
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