Slow Cooker Mexican Pulled Pork Tacos

Slow Cooker Mexican Pulled Pork Tacos

By Kath Dedon

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The Slow Cooker Mexican Pulled Pork on Simply Recipes has been on my “to-do” list ever since I first saw it. The mouth-watering photo that Elise posted and her description about how her friends swooned over it made me want to try it ASAP. With 6 people for dinner last night, I decided the group was big enough to give it a try.

….. Oh. MY! …This recipe for Slow Cooker Mexican Pulled Pork Tacos is even better than it sounds! My photos and words don’t do it justice. We all loved it, and everyone proclaimed that it is one of the best things I’ve ever made! (I think Bob still puts my Baklava at the top of the list.)

The recipe takes time, but it’s mostly unattended time, and it couldn’t be easier. I think if you just try Slow Cooker Mexican Pulled Pork Tacos it will be one of your favorites, too!

(Be sure to head over to Simply Recipes to see the beautiful step-by-step photos. I found all of the comments helpful, too.)

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Slow Cooker Mexican Pulled Pork Tacos

(Adapted from a recipe by Elise Bauer on simplyrecipes.com)

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If you don’t have a slow cooker you could try a method similar to the one I used for Pulled Pork in the Oven. After the roast has been refrigerated with the spices, brown it in a large pot. (A Dutch oven would be ideal.) When it’s browned all over, add about 1/2 cup water to the pot, stirring up all of the tasty bits on the bottom. Sprinkle the reserved spice mix over the roast. Cover it with a lid or as tightly as you can with aluminum foil and roast at 300˚ for 1½ hours. Turn the roast over, cover it again and continue to roast for another 2½ to 3 hours or until it is fork tender. Because this recipe doesn’t have any added sauce I would leave it covered the whole time so it doesn’t dry out.

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(print the recipe)

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Serves 6 – 8 (or more with a larger roast)

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Ingredients

  • 4 tablespoons chili powder (I use a salt-free blend.)
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar (I used maple sugar.)
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne
  • 1 teaspoon dried oregano crumbled with your fingers into smaller bits
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • 3¼ pound boneless pork shoulder roast
  • 2 tablespoons vegetable oil
  • ½ cup apple cider vinegar
  • 1 tablespoon honey
  • 1 ½ teaspoons kosher salt
  • 1 red onion, sliced in half vertically and then sliced in thin horizontal slices
Read the whole recipe on In the Kitchen with Kath