Thursday, October 8, 2015

Crockpot Pulled Pork Tacos

You know the feeling. You’re in the car on the way home from work and you start thinking about dinner… and how the thought of cooking a meal from scratch sounds like too much work. And there’s the Chipotle you are just about to pass by and wouldn’t that be so much easier than cooking something at home tonight…

Not if you have pulled pork cooking in your slow cooker, just waiting for you to arrive home and assemble the most delicious tacos you have ever had in a mere 15 minutes! Healthier, tastier, cheaper, and even more satisfying than picking up Chipotle. (Trust me.)

*I made a 6 lb pork shoulder because frankly, that was the smallest my grocery store had! This made enough for 3 meals for four people (8 tacos/meal). To freeze the leftovers, put the pulled pork in an airtight container and cover with the juices from the slow cooker (there will be a lot of them!). When ready to eat, defrost and drain the liquid.

Juicy pulled pork cooks to perfection in the slow cooker. Then, it's fried until crispy and topped with fixings in a toasted corn tortilla. Authentic, easy, and fresh!
  • For the pulled pork:
  • 2-3 pound pork shoulder*
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • ½ teaspoon cayenne pepper
  • plenty of salt and pepper
  • ½ onion, chopped
  • 1 jalapeno, chopped
  • 4 cloves garlic, chopped
  • juice and zest of one orange
  • For the tacos:
  • 3 tablespoons olive oil
  • 8 corn tortillas
  • fixings (chopped cilantro, chopped onion, sour cream, salsa, hot sauce, avocado, etc.)
  1. Rinse and dry the pork shoulder.
  2. Mix together the cumin, oregano, cayenne pepper, salt, and pepper in a small bowl.
  3. Rub pork with olive oil until coated, then rub the spice mixture all over the pork. Place in slow cooker.
  4. Mix together the onion, jalapeno, garlic, and orange zest. Spread on top of the pork.
  5. Squeeze the orange juice on top of the pork and place the orange rinds in the slow cooker.
  6. Cook on low for 8-10 hours or high for 4-5 hours.
  7. When the pork is done cooking, take the meat out (careful- it will be very fall-apart tender!) and place on a large platter or dish. Pull meat apart with two forks.
  8. Heat the olive oil in a large skillet and fry the pork until crispy.
  9. Meanwhile, toast corn tortillas over gas burners, in the oven, or in a skillet.
  10. Add pork to tortillas and top with fixings.
*Pork shoulder is also called a picnic cut or a Boston butt. I don't know why. Also, I used a 6 pound shoulder and saved enough leftovers in my freezer for two meals. If you want to freeze, put the meat in an airtight container and top with the juices from the slow cooker. Defrost and drain when ready to use!

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