Slow Cooked Pulled Pork Tacos
I modeled these tacos after my husband's favorite local Mexican restaurant. My husband now prefers mine and requests them often.
"Absolutely fabulous. I didn't have any pablanos handy so instead used a bit of the adobo sauce from some chipotle peppers in adobo. I've also used a dried chipotley pepper (seeds removed) and simply pulled it out after cooking. Phenomenal flavor in this dish. This one is in our regular menu rotation! Leftover go onto nachos or mixed with BBQ sauce for sandwiches."- MammaDucky
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|4 poundsPork Butt or Shoulder; (up to 6 pounds)|
|2 Poblano Peppers; roughly chopped|
|1 largeYellow Onion; roughly chopped|
|2 tablespoonWorcestershire Sauce|
|2 tablespoonLime juice|
|3 clovesGarlic; smashed|
|1/4 cupCilantro; chopped|
|2 teaspoonsBlack Pepper; divided|
|4 teaspoonsCumin; divided|
|4 teaspoonsEmeril's Essence; or similar spice mix, divided|
|1 packageWhite corn tortillas|
|1 packageQueso Blanco or Monteray Jack Chees; shredded|
|4 wholeLimes; sliced in wedges, 4-6 limes|
|1 jarSalsa Verde|
|1 containerSour cream|
Slow Cooked Pulled Pork Tacos Preparation
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be sqeezed over the taco just before eating. You could also garnish with some extra chopped cilantro.
Leftover pork can be used for enchiladas or a casserole. It would even make a great sandwhich.
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