Crock Pot Pork Tacos

Name: Crock Pot Pork Tacos
Prep time: 20 min
Cook time: 8 h 10 min
Total time: 8 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 4-5 pounds bone in pork shoulder; 3 Tbsp chili powder; salt and pepper; 1 large onion, cut into wedges; 3 c dark ale, like guinnes; 4 canned chipotle in adobo sauce, finely chopped*; 3 tsp canned adobo sauce; 24 flour or corn tortillias, warmed**; FOR TACO TOPPINGS; 2 medium onion, cho;pped; 2 green bell pepper; 2 red bell pepper; 1 large avacado, chopped; 16 oz sour cream; 2 c mexican blend shredded cheese or cheddar; olive oil for sauteing; 1 bunch cilantro, fresh

By Leslie Speed Dutton
@leslieann1968

After a long day at work, the beach or on the river, coming home to the wonderful smells of the pork taco meat is relaxing in itself. Knowing that I had all of the components for tacos cut up and in the fridge waiting since the night before, all I had to do is make the guacamole and set everything out for service.

The taco meat freezes great.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

8 Hr 10 Min

Method:

Slow Cooker Crock Pot

Ingredients

Add to Grocery List

1

4-5 pounds bone in pork shoulder
3 Tbsp

chili powder
·

salt and pepper
1 large

onion, cut into wedges
3 c

dark ale, like guinnes
4

canned chipotle in adobo sauce, finely chopped*
3 tsp

canned adobo sauce
24

flour or corn tortillias, warmed**
FOR TACO TOPPINGS
2 medium

onion, cho;pped
2

green bell pepper
2

red bell pepper
1 large

avacado, chopped
16 oz

sour cream
2 c

mexican blend shredded cheese or cheddar
·

olive oil for sauteing
1 bunch

cilantro, fresh

How to Make Crock Pot Pork Tacos

Step-by-Step

*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.
Sprinkle meat on all sides with chili powder, salt, and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat easily shreds with a fork. Turn off slow cooker.
Transfer meat to large cutting board or work surface; cool slightly. Chop cilantro.
Transfer cooking liquid to medium saucepan. Skim off and discard fat. Add chopped cilantro. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.
Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat, stirring to coat.
Serve meat in warm tortillas. If desired, add accompaniments.
Slice onion in rings. Julianne bell peppers. Heat oil on medium-high heat in a skillet. Cook onions and peppers until onions are transparent. Serve with tacos.
Accompaniments include cheese, fresh avocado, sour cream and any other toppings.