Slow Cooker Smoky Pulled Pork Tacos

Name: Slow Cooker Smoky Pulled Pork Tacos
Prep time: 30 min
Cook time: 15 h
Total time: 15 h 30 min
Yield: 8 serving
Ingredients: 6-8 pound bone-in pork shoulder; 1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa; 6 cloves garlic; 3-4 canned chipotles in adobo sauce; 6- inch corn or flour tortillas; Mexican Coleslaw; guacamole; cotija cheese; cilantro leaves

User Reviews

4.3

24 reviews

Good

Prep Time
30 mins
Cook Time
15 hrs
Total Time
15 hrs 30 mins
Servings
8
Calories
351 kcal
Course
Main Course
Cuisine
Mexican

Slow Cooker Smoky Pulled Pork Tacos

Iris Warren

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Just four simple ingredients tossed in your slow cooker make these shredded pork tacos weeknight-friendly. Topped with a crunchy Mexican slaw, smoky roasted salsa, and guacamole, these babies are impossible to resist.

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Ingredients

Servings

6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 cloves garlic , peeled and smashed
3-4 canned chipotles in adobo sauce , chopped
6- inch corn or flour tortillas
Mexican Coleslaw
guacamole
cotija cheese
cilantro leaves , chopped

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Instructions

Place the pork shoulder in a 6 ½ to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hours, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to ¼ its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a ⅓-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.

Notes

Not Your Mama's Canning Book
Pulled pork recipe from Not Your Mama's Canning Book, Rebecca Lindamood

Nutrition Information

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Serving 1g Calories 351kcal (18%) Carbohydrates 9g (3%) Protein 42g (84%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 139mg (46%) Sodium 585mg (24%) Potassium 905mg (26%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 315IU (6%) Vitamin C 3mg (3%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 351 kcal

% Daily Value*

Serving	1g
Calories	351kcal	18%
Carbohydrates	9g	3%
Protein	42g	84%
Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	139mg	46%
Sodium	585mg	24%
Potassium	905mg	19%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	315IU	6%
Vitamin C	3mg	3%
Calcium	59mg	6%
Iron	3mg	17%