Since rediscovering the Crockpot (thanks to my good friend and neighbor), I have pulled off some really good meals the past few weeks. Slow- Cooker Pulled-Pork Tacos is of my new favorites. I made this recipe twice in the past month for the fam (upon request of course).
This recipe comes to you from one of my favorite magazines, Real Simple. Let’s face it, if it’s not simple, I don’t normally bother. I tend to modify most recipes. Any ingredient in red was omitted and not missed.
Serves 6| Hands-On Time: 15m | Total Time: 8hr 30m
Ingredients:
* 2 cups store-bought salsa, plus more for serving
* 2 tablespoons chili powder
* 2 tablespoons dried oregano
* 2 tablespoons unsweetened cocoa powder
* kosher salt
* 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
* 18 corn tortillas
* 1/2 cup fresh cilantro sprigs (optional)
* 3/4 cup sour cream
* 1 lime, cut into wedges
Directions
1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.
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