Slow Cooker Pulled Pork Tacos
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 463
- Total Fat
- 26
- Saturated Fat
- 9
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 35
- Cholesterol
- 120
- Sodium
- 949
- Total: 6 hr 45 min
- Active: 40 min
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
Kosher salt and freshly ground black pepper
One 4- to 5-pound boneless pork butt or shoulder
1 tablespoon vegetable oil
2 cups chopped pineapple
1/4 cup brown sugar
2 cloves garlic
1 jalapeño, chopped
Juice of 1 lime
Juice of 1 orange
1 white onion, chopped
2 bay leaves
1 cup cola
To Serve:
Corn tortillas, warmed
1/2 cup diced white onion
1/4 cup fresh cilantro leaves
1 cup store-bought salsa verde
Directions
Special equipment:
a slow cooker- Mix together the coriander, cumin, garlic powder, onion powder, oregano, 1 tablespoon salt and 1/2 teaspoon pepper in a bowl. Sprinkle all sides of the pork butt with the mixture.
- Heat the oil in a large skillet over medium-high heat. Brown the pork butt on all sides, 10 to 12 minutes.
- In a food processor, combine the pineapple, brown sugar, garlic, jalapeño, lime juice, orange juice, onion, 1 1/2 teaspoons salt and 1/4 teaspoon ground pepper.
- Place the pork butt in a slow cooker and add the pineapple mixture, bay leaves and cola. Cover and cook on low for 6 hours.
- Remove and shred the pork. Serve on tortillas with chopped white onion, fresh cilantro leaves and salsa verde.