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Slow Cooker Pulled Pork Tacos
Slow Cooker Pulled Pork Tacos
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Prep Time:
5 minutes
Cook Time:
480 minutes
Total Time:
485 minutes
Easy slow cooker pulled pork, perfect for taco toppings with flavorful sauce.
Ingredients:
  • 1 6-pound pork shoulder roast
  • 8 garlic cloves
  • 4 bay leaves
  • 4 roma tomatoes, quartered
  • 1 large onion, cut into eighths
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 cups chicken broth
  • 24 corn tortillas
  • 12 ounces Cotijja cheese, shredded, see note
  • ½ onion. chopped
  • 1 ½ cups shredded cabbage,
  • 1 bunch radishes, thinly sliced
  • 3 limes, cut into eighths
Instructions:
  • In a large slow cooker, mix pork shoulder roast with garlic cloves, tomatoes, onion, guajillo chiles, cumin, salt, and pepper; then pour chicken broth over the roast.
  • Cook the pork on High until it becomes tender enough to be easily shredded, which should take around 6 to 7 hours. Once done, let the roast cool for roughly 10 minutes before using two forks to shred the pork, removing any unwanted fat or membranes.
  • Remove and discard bay leaves. Strain cooked vegetables and liquid through a sieve, keeping the cooking liquid aside. Transfer cooked vegetables to a blender or food processor; blend until smooth.
  • Prepare the dipping sauce by skimming off any excess fat from the cooking liquid and setting it aside. Return the puréed vegetables and defatted cooking liquid to the slow cooker, cover, and cook on High until ready to serve.
  • Heat a touch of reserved fat in a large skillet or comal over medium-low heat. Warm tortillas on each side for 1 to 2 minutes to soften them.
  • For each taco, generously layer shredded cheese and pork on one side of a warm tortilla, then sprinkle with more cheese. Fold over to create a delicious filling, and repeat for all tacos.
  • Heat the reserved fat in the skillet over medium heat. Cook the filled, folded tortillas in batches until golden on each side, about 3 to 4 minutes per side. Use a spatula to push any oozing cheese back into the taco.
  • Pour the aromatic dipping sauce from the slow cooker into separate serving bowls, topping each with a colorful mix of shredded cabbage, radishes, chopped onion, and a zesty squeeze of lime juice. Enjoy your warm tacos with the delectable dipping sauce.

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