
How To Make Slow Cooker Pork Tacos
These tender shredded pork tacos are slowly simmered in a savory chili sauce, topped with crunchy cabbages and tangy sour cream, for a tastier bite!
Serves:
Ingredients
For Red Chili Sauce:
- 3whole dried ancho chilles
- 3whole dried pasilla chiles
- 4garlic cloves,unpeeled
- 3chipotle peppers in adobo sauce,(from a can)
- ½large yellow onion,quartered
- 3tbspolive oil,divided
- 2tbsphoney
- 1tbspcider vinegar
- 2tspdried oregano
- 2tbspsalt
- 14.5ozchicken broth,(2 cans), low-sodium
For Shredded Pork:
- 5lbspork shoulder roast,boneless, (Boston butt roast)
- 2bay leaves
- salt and freshly ground black pepper
- 1cinnamon stick
For Serving:
- corn tortillas,warmed
- red cabbage,thinly sliced
- red onions,thinly sliced
- queso fresco,crumbled, or shredded Monterey jack cheese
- avocados,diced
- lemon wedges
- cilantro leaves
- sour cream
Instructions
Red Chili Sauce:
-
Place the ancho chiles, pasilla chiles, and unpeeled garlic in a microwave-safe medium mixing bowl.
-
Pour 3 tablespoons of water over the peppers, then microwave on high power for 2 to 3 minutes until the peppers are soft and pliable.
-
Add chipotle peppers, yellow onion, 2 tablespoons of olive oil, honey, cider vinegar, oregano, and 2 tablespoons of salt to a food processor.
-
Remove the peppers from the microwave, stem and seed them, then add to the food processor.
-
Peel the garlic and add to the food processor. Pulse the mixture until well pureed.
-
Heat the remaining olive oil in a large skillet over medium-high heat. Pour the sauce into the skillet, scraping out any excess with a spatula, and fry for 7 to 8 minutes, until well thickened and fragrant.
-
Pour in the broth, bring to a boil then reduce heat slightly and simmer for about 15 minutes, until slightly thickened.
Shredded Pork:
-
Trim the large pieces of fat from the pork roast, then cut into 6 to 8 chunks. Season the pork all over with salt and pepper, as needed.
-
Place the pork in the slow cooker, then pour the sauce evenly over the pork. Submerge the bay leaves and cinnamon stick into sauce.
-
Cover and cook on High for 5 hours, or until the meat is tender.
-
Remove the bay leaves and cinnamon stick. Remove the pork while leaving the broth in the slow cooker. Shred the pork and remove any fat while shredding.
-
Ladle out as much of the fat from the top layer of broth as possible, return the shredded pork to the broth mixture, and add more salt, if desired.
-
Cover and cook for 30 minutes on warm or Low.
-
Serve warm over tortillas with desired toppings, and enjoy!
Nutrition
- Calories: 653.57kcal
- Fat: 41.81g
- Saturated Fat: 13.28g
- Trans Fat: 0.33g
- Monounsaturated Fat: 18.81g
- Polyunsaturated Fat: 5.50g
- Carbohydrates: 15.67g
- Fiber: 3.57g
- Sugar: 6.69g
- Protein: 52.56g
- Cholesterol: 177.31mg
- Sodium: 947.20mg
- Calcium: 79.30mg
- Potassium: 1295.00mg
- Iron: 4.89mg
- Vitamin A: 295.98µg
- Vitamin C: 25.10mg
Have your own special recipe to share? Submit Your Recipe Today!