Slow Cooker Pork Tacos
Change up your taco menu with slow cooker pork tacos, a Mexican riff on tender pulled pork with green tomatillo sauce. Serve on warm corn tortillas with all the fixings.
Servings: 6
Ingredients
- 1 ½ to 2 pounds boneless pork shoulder
- ¾ pound tomatillos (5 to 6 medium-sized tomatillos)
- ½ medium yellow onion
- 2 jalapeño peppers
- 2 garlic cloves
- ¼ cup (loosely packed) roughly chopped cilantro (plus more for serving)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
To serve:
- 12 small corn tortillas (charred, see notes)
- pickled red onions, lime wedges, queso fresco cheese, additional cilantro, avocado (choose toppings you like)
Instructions
- Trim excess fat from pork, if desired. Cut pork into 1-inch cubes (doesn't have to be exact). Place the pork into slow cooker.1 ½ to 2 pounds boneless pork shoulder
- Husk and thoroughly rinse the tomatillos in warm running water to remove the sticky coating. Cut jalapeño peppers in half, and remove the stems and seeds. Cut tomatillos, onion, and jalapeño into 1-inch pieces. Peel the garlic cloves and cut them in half.¾ pound tomatillos, ½ medium yellow onion, 2 jalapeño peppers, 2 garlic cloves
- Add tomatillos, onion, jalapeño peppers, garlic, cilantro, Worcestershire sauce, salt and pepper to a blender container. Blend until no large chunks remain. Pour vegetable sauce over pork in slow cooker.¼ cup (loosely packed) roughly chopped cilantro, 2 teaspoons Worcestershire sauce, ½ teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Cover, and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
- Remove pork from slow cooker with tongs or slotted spoon to large plate. Shred with two forks. Return to sauce in slow cooker.
- Serve immediately on corn tortillas with desired toppings, and a drizzle of the tomatillo sauce from slow cooker.12 small corn tortillas, pickled red onions, lime wedges, queso fresco cheese, additional cilantro, avocado
Video
Notes
- How to char tortillas: Use a low setting on your gas stove and place a corn tortilla directly on the burner grate for about 45 seconds or until flecked with dark spots. Flip over and do the other side. Keep tortillas warm in a cloth towel.
- Cook pork in the oven instead: Prepare the pork and sauce as directed. Put into a heavy covered pot, like a Dutch oven. Cover and bake at 300°F for 2½ to 3 hours.
- Chicken tacos: Substitute 2 pounds (or more) of boneless skinless chicken thighs for the pork, if desired.
- Alternate serving suggestion: This rich braised pork is delicious served on cilantro lime rice or quinoa, bowl-style. Sprinkle with queso fresco and fresh cilantro. Stir in a can of white beans, such as Great Northern or cannellini, rinsed and drained, for a more stew-like dish.
- Meal prep idea: This recipe can easily be doubled (hit the 2X button) and will still fit into most crockpots. It's excellent for meal prep because the pork freezes well. I like to freeze some of it in individual serving portions to use for a quick meal, whether it's a bowl or a taco.
Nutrition
Calories: 171kcal | Carbohydrates: 5g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 276mg | Potassium: 631mg | Fiber: 1g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 14mg | Calcium: 20mg | Iron: 2mg
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