Crockpot Pulled Pork Tacos

Instructions

WHAT TO DO

1.     Season pork with salt and black pepper. Brown on all sides in a hot oiled pan. Set aside.

2.     In a 4-to 6-quart crock-pot, add pork, 1 ¾ cup salsa, chili powder, oregano, bay leaf, cocoa powder, jalapeno pepper, chicken stock and beer.

3.     On low heat, cook covered until meat is tender and pulls apart easily, about 7 to 8 hours. Using 2 forks, shred the pork and stir into the cooking liquid. Serve with tortillas, cilantro, avocado, sour cream, cheese and lime.

Ingredients
  • 1 ½ lbs. pork shoulder, excess fat trimmed
  • Kosher salt and ground black pepper, to taste
  • 2 cups store-bought salsa, save ½ cup for garnish
  • 2 ½ tablespoons chili powder
  • 2 tablespoons dried oregano
  • 2 bay leaves
  • 2 tablespoons unsweetened cocoa powder
  • 1 jalapeno pepper, seeded and chopped
  • ½ cup low sodium chicken stock
  • ½ bottle corona beer
  • 1 dozen yellow corn tortillas
  • ½ cup fresh cilantro sprigs
  • 1 avocado ripe but firm, sliced
  • ¾ cup low fat sour cream
  • ½ cup Mexican cheese, crumbled
  • 1 lime, cut into wedges

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