Pulled Pork Tacos

Add these Pulled Pork Tacos to your taco night.  You can feed a crowd for very little effort in the fix it ‘n forget it slow cooker mode.This makes a good cottage meal since the slow cooker won’t heat up the kitchen and everyone can help themselves!

‘Carnitas’, or the Mexican version of pulled pork, are a mainstay of tacos in Mexico.

You can use your slow cooker to cook a pork butt roast or shoulder roast low and slow and feed a crowd quite easily.   You are using a fairly cheap cut of meat and cooking it long and slow to break down the collagen, so that is another plus for feeding a crowd.

I have made it with all kinds of pork though.  The last time I only had tenderloin in the freezer.  I just made sure to add a bit of liquid and I cooked it on low for about 6 hours.  It shredded just as nicely as with the the cheaper cuts.  The liquid is key though so it doesn’t dry out.

I cooked my pork in the slow cooker with a 1/2 cup of President’s Choice Poblano and Lime BBQ sauce.  Then I added another 1/2 cup after I shredded the meat. You can use any BBQ sauce with some Mexican flavours or you can use a package of Taco seasoning with a 1/2 cup of water during the slow cooking.

Once the meat is done you shred it across the grain (so you get strings of pork).  Hands on time here is minimal.  5 minutes to set up your slow cooker and 5 minutes to shred and your done!

Then you can let everyone choose their condiments.  I served them with this fresh Pico de Gallo, lime wedges and Lime Crema.

You can use store bought salsa and sour cream if you want to streamline the presentation.

If you  use 100% corn tortillas it will be a gluten free meal.

If you are into tacos… check out these Argentinian Grilled Shrimp Tacos too!

Three grilled shrimp tacos with lime crema garnish

 

 

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Pulled Pork Tacos
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Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 7 hours
Servings
10" tacos
Ingredients
  • 1 3lb pork butt roast (or shoulder roast)
  • 1 cup Poblano and Lime BBQ (divided 1/2 + 1/2 cup) see notes for alternatives
  • 1/4 cup water
  • 12 10" tortillas
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 7 hours
Servings
10" tacos
Ingredients
  • 1 3lb pork butt roast (or shoulder roast)
  • 1 cup Poblano and Lime BBQ (divided 1/2 + 1/2 cup) see notes for alternatives
  • 1/4 cup water
  • 12 10" tortillas
Pulled Pork Tacos
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Rinse roast and add to your slow cooker. Mix 1/2 cup BBQ and 1/4 cup water and pour over roast. Cook on low 6-7 hours. Shred with a fork across the grain so you get long strings of pork. Stir shredded pork well with 1/2 cup of the slow cooker juices.
  2. Warm tortillas. Load each tortilla with pulled pork and serve with desired condiments.
Recipe Notes

Variations:

1.  You can use any flavoured BBQ sauce with Mexican flavours. (Or add 1/2 tsp ground cumin to regular BBQ sauce).

2.  You can use a package of Taco seasoning dissolved in 1/4  cup water.

 

Nutrition Facts
Pulled Pork Tacos
Amount Per Serving
Calories 287 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 104mg 35%
Sodium 460mg 19%
Potassium 392mg 11%
Total Carbohydrates 8g 3%
Sugars 7g
Protein 29g 58%
Calcium 4%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

 

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