CookPal AI
Slow Cooker Pulled Pork Tacos

Slow Cooker Pulled Pork Tacos

Cost $25, save $30

Source: Recommended by CookPal

  • 480 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Meat

    • 1 (6-pound) pork shoulder roast

  • Vegetables

    • 🧅 1 large onion, cut into eighths
    • 3 dried guajillo chiles, stems and seeds removed
    • 1 1/2 cups shredded cabbage
    • Radishes (optional, for garnish)
    • 🧅 Chopped onion (optional, for garnish)

  • Spices

    • 2 teaspoons ground cumin
    • 🧂 2 teaspoons kosher salt, or to taste
    • 🧂 1 teaspoon freshly ground black pepper

  • Other

    • 2 1/2 cups chicken broth
    • 12 ounces cotija cheese, shredded
    • Corn tortillas
    • Lime juice (optional, for garnish)

STEPS

1

Combine pork shoulder roast, garlic cloves, tomatoes, onion, guajillo chiles, cumin, salt, and pepper in a large (5 to 6-quart) slow cooker; pour chicken broth over roast.

2

Cover and cook on High until pork is fork tender, 6 to 7 hours. Remove roast from slow cooker; allow to cool for about 10 minutes. Shred pork with forks, discarding any fat or membranes.

3

Discard bay leaves. Pour cooked vegetables and liquid through a sieve; reserve cooking liquid. Place cooked vegetables in a blender or food processor; blend to smooth puree.

4

For dipping sauce, skim excess fat from cooking liquid; set fat aside. Return puréed vegetables and defatted cooking liquid to the slow cooker; cook, covered, on High.

5

Add a bit of reserved fat to a skillet over medium-low heat. Soften tortillas by warming on each side for 1 to 2 minutes.

6

To make tacos, place shredded cheese, shredded pork, and more shredded cheese on a warm tortilla. Fold and repeat for all tortillas.

7

Add a thin layer of reserved fat to the skillet over medium heat. Cook folded tacos until golden, 3 to 4 minutes per side.

8

Ladle dipping sauce into bowls. Garnish each bowl with shredded cabbage, radishes, chopped onion, and lime juice. Serve warm tacos with sauce.

NUTRIENTS

Per 1 serving

🔥

904

Calories

  • 63
    Protein
  • 30
    Carbs
  • 59
    Fats

💡 For extra flavor, rub the pork with spices and let it sit overnight before cooking.Use fresh tortillas for the best texture and taste.Freeze any leftover dipping sauce for future use.