Sunday, September 16, 2012

Slow Cooker Shredded Pork Tacos

Do you like tacos? I hope you said yes - because I have an awesome recipe for you. These pork tacos are packed full of yummy flavor and will have your family and friends going back for seconds (and thirds, and fourths, and...) but are completely fool proof too! Delicious and super easy is a no-brainer, right? The pork gets so tender and is slightly spicy but not over the top. Topped with cheese and fresh salsa, these tacos will be a hit on your dinner table. We grilled up corn and served them along side this rice, black beans and plenty of napkins. Give them a try soon you'll be glad you did!

Slow Cooker Shredded Pork Tacos 


4lb pork shoulder (picnic or butt) roast
1 can chipotle peppers in adobo  
1 can diced green chilies
1/4 c. apple cider vinegar
2 tsp garlic, minced
1/4 c. chili powder
1 tsp. taco seasoning
1 tsp. oregano
1 1/2 salt 

Start by trimming pork of excess fat. Into the bowl of a slow cooker or crock pot add chipotle peppers and adobo sauce and diced green chilies. In a small bowl mix together apple cider vinegar, garlic, chili powder, taco seasoning, oregano and salt, mix together to form a thick paste, rub all over meat and add excess to slow cooker. Add meat to slow cooker and cook on low for 2 hours and high for 3 (or low for 8, or high for 4, whichever is easiest for you), until meat shreds easily with a fork, and is falling apart. Remove meat from slow cooker and shred with two forks. Until the consistency is to your liking. Pick out excess fat from meat and with a ladle remove half of the cooking juices, add the meat back to the slow cooker to keep warm until serving.  Serve with warm tortillas, cheese, salsa fresca, limes and all of your other favorite taco fixings. Enjoy!

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