From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Crock Pot Pulled Pork Tacos
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Instructions
1
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Place the first 7 ingredients in a bowl and mix.
2
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Place the pork in the slow cooker and rub all over with the seasoning mixture. Pour the jar of salsa around the pork.
3
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Cook on low heat for 8-10 hours.
4
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Remove the pork to a large bowl and, using 2 forks, shred into bite size pieces. I like to remove the visible pieces of fat here too.
5
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Pour a scoop or two of the juices from the slow cooker into the shredded pork and stir to combine. (If you want to remove the excess fat from the juice you will use, pour it into a cup and refrigerate it until the fat solidifies and can be easily scooped out. Only the juices will remain.)
6
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Serve pulled pork in tortillas with toppings of choice.
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Tips & Tricks (5)
- Sear Before Slow Cooking 🔥Brown the pork shoulder in a hot skillet for 2-3 minutes per side before adding to the crock pot to develop a flavorful crust that enhances the final taste.
- Bloom Your Spices 🌶️Toast the cumin, chili powder, and oregano in a dry pan for 30 seconds before adding to the crock pot to intensify their flavors and create a more complex, authentic taste.
- Fat Layer Management 🥘Remove excess surface fat after cooking but leave a thin layer mixed into the shredded pork for optimal moisture and flavor, preventing dry tacos.
- Strategic Salsa Integration 🍅Reserve half your salsa to mix into the pulled pork at the end and serve the other half fresh on top to balance cooked depth with bright, fresh flavors.
- Liquid Ratio Precision 💧Use only ½ to ¾ cup of liquid (including salsa) per pound of meat to prevent the pork from becoming watery while ensuring it stays tender and moist.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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