Slow-Cooked Pork Tacos with Fire-Roasted Tomatoes and Pickled Onions

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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.

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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!

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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!

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Made this a couple weeks ago and was really impressed with the finished product! The crunch of the cabbage, the creaminess of the avocado, and the punch of the pickled onions pulled the pork and corn tortilla together beautifully. My husband, my mom, and my brother loved this dish! The pickled onions are delicious with other dishes as well (like pulled chicken or pork sandwiches, fish tacos, etc. This one will go into regular rotation =]

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Not only is this dish super easy but it is packed with flavor! The pickled onions are a great addition to this pork dish! A definite crowd pleaser!!

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So EASY! My family LOVES these and wants them once a week. Used a 4lb roast and had lots left over. Love the onions! Looking forward to leftovers tonight!

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Everyone ate them, but it was kind of funky and bland. Some potential but we'll never make them again....

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This recipe is unreal! Massive flavor! The pickled onions really add an extra punch. You have to try this recipe!!!

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My whole family loved this and it is officially in the main rotation. The only thing we didn't do was the pickled onion, I have had pickled onion before and am not a fan so we left it out. The pork was the BEST. We let it cook for 6 hours. If you wanted you could do it on low all day. We only got a 2.5 lb roast and had LOADS of meat. This would be an excellent pot-luck dish as well. Super easy.

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Turned out great. Have made this more than once. Easy to make and as a leftover it still tasted as good as it did the day I make it. The onions are what make this recipe a keeper.