We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment.If you continue to have issues, please contact us here.
Loading Video...
Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions
To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
For the pickled onions:
In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.