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Photograph by Kyle Norton
Slow Cooker Pork Tacos
Serves: 4
Prep time: 15 to 20 minutes
Cook time: 4 to 10 hours
Dirty Pans: 1
Storage: Pork freezes well; up to 2 months
Time-saver: Can be made several days ahead and reheated
INGREDIENTS
salt and freshly ground pepper
DIRECTIONS
Prep time: 15 to 20 minutes
Cook time: 4 to 10 hours
Dirty Pans: 1
Storage: Pork freezes well; up to 2 months
Time-saver: Can be made several days ahead and reheated
INGREDIENTS
| 1 | 2½ to 3 pound boneless pork shoulder, (preferably arm picnic) |
| 1 | bottle Tex-Mex- or Santa Fe-style marinade or dressing |
| 8 | soft tortillas |
| 2 | cups shredded cheddar or Monterey jack cheese |
| 2 | cups shredded lettuce |
| 2 | tomatoes, diced |
| 1 | bunch cilantro, coarsely chopped |
| 2 | limes, cut into wedges |
DIRECTIONS
- Prepare your slow cooker according to your manufacturer’s instructions.
- Pat pork dry and lightly season with salt and pepper. Add pork and dressing or marinade to the slow cooker and cook for anywhere from 4 to 10 hours—it all depends on what you have time for, the slower you cook the pork the more tender the meat.
- Once the meat is onto the warming cycle, carefully remove the lid and move the pork to a carving board or heat-safe dish. Using two forks, pull the pork into pieces, shredding it lightly.
- Set out tortillas, cheese, lettuce, tomatoes, cilantro and lime wedges, along with the pork, in an assembly line and make the tacos to your liking.
PAIRING
Nicolello Barbera d'Alba Mandorle 2005; $19.99
Piedmont, Italy
Nicolello Barbera d'Alba Mandorle 2005; $19.99
Piedmont, Italy
