Name: Slow Cooker Mexican Pulled Pork Tacos
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: For the spice rub: -; 4 tablespoons chili powder -; 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons) -; 1 tablespoon brown sugar -; 2 teaspoons ground cumin -; 1 teaspoon cayenne -; 1 teaspoon ground oregano -; 1 teaspoon onion powder -; 1 teaspoon garlic powder -; 1/4 teaspoon cinnamon -; Scant pinch of ground cloves -; For the pork: -; 3 1/2 pound boneless pork shoulder roast -; 2 tablespoons extra virgin olive oil -; For the Tacos: -; Sliced avocado -; Sliced radishes -; Thinly sliced cabbage -; Warm tortillas, corn or flour -; Fresh squeezed lime juice -; Salsa -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Mexican Pulled Pork Tacos

1. For the spice rub: -

2. 4 tablespoons chili powder -

3. 1 tablespoon kosher salt (if using regular table salt, only use 2 teaspoons) -

4. 1 tablespoon brown sugar -

5. 2 teaspoons ground cumin -

6. 1 teaspoon cayenne -

7. 1 teaspoon ground oregano -

8. 1 teaspoon onion powder -

9. 1 teaspoon garlic powder -

10. 1/4 teaspoon cinnamon -

11. Scant pinch of ground cloves -

12. For the pork: -

13. 3 1/2 pound boneless pork shoulder roast -

14. 2 tablespoons extra virgin olive oil -

15. For the Tacos: -

16. Sliced avocado -

17. Sliced radishes -

18. Thinly sliced cabbage -

19. Warm tortillas, corn or flour -

20. Fresh squeezed lime juice -

21. Salsa -

How to cook deliciously - Slow Cooker Mexican Pulled Pork Tacos

1. Stage

Make the rub: Whisk together the dry rub ingredients in a small bowl.

2. Stage

Rub the spice mix into the roast: If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix all over the roast, reserving any leftover spice mix for later. Let sit at room temperature for at least 1 hour before cooking. You can also let marinade overnight in the fridge, then bring the roast to room temperature.

3. Stage

Brown the roast: Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.

4. Stage

Cook the pork in the slow cooker on low: Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall-apart tender.

5. Stage

Shred the pork, and toss with meat juices: Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then, use two forks to pull the meat apart into bite-sized shreds. Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)

6. Stage

Serve warm: Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.