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Slow-Cooker Chipotle-Cheddar-Pumpkin Tacos with Cranberry Salsa
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Prep Time:
5 minutes
Total Time:
6 hours
Pumpkin pork tacos with zesty cranberry-lime salsa for a flavor explosion!
Ingredients:
  • 3 to 4 lb pork shoulder roast
  • 1 can (14 oz) pumpkin (not pumpkin pie mix)
  • 2 chipotle chilies in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • Juice of 1 lime
  • 1 can or bottle (12 oz) beer
  • 1 can (12 oz) whole berry cranberry sauce
  • 1 chipotle chili in adobo sauce, finely chopped
  • 1 jalapeño chile, seeded, chopped
  • 1/4 cup fresh cilantro, chopped
  • Salt, to taste
  • 8 to 12 tortillas from 1 to 2 packages (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 avocado, pitted, peeled and diced, if desired
Instructions:
  • Lightly coat a 4-quart slow cooker with cooking spray.
  • Combine Pork Filling ingredients in slow cooker and stir well. Cover and cook on Low for 8 to 10 hours or on High for 6 to 8 hours.
  • Mix the Cranberry Salsa ingredients in a medium bowl. Taste and add salt if necessary. Chill in the refrigerator until ready to serve.
  • Once the pork is tender and easily shreddable, transfer it from the slow cooker and let it cool for a bit. Use two forks to shred the meat, then return it to the slow cooker and mix it with the sauce.
  • Fill each tortilla with a generous portion of pork. Sprinkle with a generous amount of cheese before adding sliced avocado and cranberry salsa on top.

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