Photo: Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions Recipe
Ingredients
For Pork:
- 1 yellow onion, roughly chopped
- 2 garlic cloves, crushed
- 1 (15-ounce) can fire roasted tomatoes
- 1 to 2 chipotle peppers, roughly chopped
- 2 tablespoons Worcestershire sauce
- 1/4 cup chopped cilantro leaves
- 4 to 5 pound pork shoulder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
For Pickled Onions:
- 1/2 cup white vinegar
- 2 tablespoons sugar
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- 1 red onion, thinly sliced
- 1 teaspoon dried oregano
For Tacos:
- 24 corn tortillas
- 1 small green cabbage, shredded
- 2 avocados, peeled and thinly sliced
- Pickled red onions
- 1 (16-ounce) container sour cream
- Chopped cilantro leaves, for garnish
For Pork:
Directions
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 Red 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.
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By Sous-sous87
Inglewood, CA
on May 15, 2013
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I made this for Cinco de Mayo with sides of Pinto beans, Mexican Rice, Guacamole and Chambord Margaritas. This pork was delish after I added additional spices as the recipe, as listed, is pretty basic and bland for our taste, and I knew that it needed help. For the pork, I used 3 chipotles with adobo, 5 cloves of garlic, 2 tsp of each ground cumin, ground coriander, dried oregano, smoked paprika, ancho chili powder, sweet paprika, chipotle powder and 1 tsp of cayenne pepper.
I took another members advice and doubled the amount of vinegar for the onions and they were awesome!
I am making this, again, for Memorial Day.
By adeng08
on March 03, 2013
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I cut the recipe in half, and I still have plenty of pulled pork leftover! Definitely makes more than 6 servings even if you cut it in half. Delicious!
By ddime2000_1287144
Wichita Falls, TX
on August 31, 2012
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Delicious. I found that a little more chipotle adde than the ecipe cals for is a plus. Also, doing the same recipe with chicken thighs is fantastic too!
Read all 36 reviews