Pulled Pork Tacos
- prep time20 min
- total time 515 min
- serves 6
These pulled pork tacos are topped with a sweet and citrusy salsa and shredded cabbage in warm corn tortillas.
2 tsp ground cumin
½ tsp ground coriander
2 tsp salt
½ tsp dried oregano
2 lb(s) pork shoulder roast
2 Tbsp extra-virgin olive oil
1 onion, chopped
3 cloves garlic, smashed
1 chipotle in adobo + 1 tsp adobo sauce
½ cup beer, such as Modelo Especial
½ tsp grated orange zest (1/2 orange)Taco Garnishes
12 flour tortillas
8 radishes, thinly sliced
1 head Savoy cabbage, thinly sliced
½ cup cilantro leaves, roughly chopped
½ cup sour cream
1 cup crumbled feta cheese
1 avocado, diced
3 Roma tomatoes, chopped
3 limes, cut into wedges
1. In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
2. Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
3. Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.Taco Garnishes
1. When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.
Cook's Note: Any leftover meat can be used for sandwiches, quesadillas or tossed with cooked pasta.