Slow Cooker Pulled Pork Tacos

Lock in the flavours overnight and slow cook the next day for the ultimate family feast.

Pork ribs
 

Cut: Pork Shoulder
Prep Time: 8 hours

Cook Time: 8 - 10 hours
Number of Servings: 12

 

Ingredient

Rub:

  • 1/2 cup (125 mL) packed brown sugar

  • 3 Tbsp (45 mL) chili powder

  • 2 Tbsp (30 mL) smoked paprika

  • 1 Tbsp (15 mL) garlic powder

  • 1 Tbsp (15 mL) onion powder

  • 1 Tbsp (15 mL) dry mustard

  • 1 tsp (5 mL) cayenne pepper

  • 1 tsp (5 mL) kosher salt

  • 1 tsp (5 mL) black pepper

Pork:

  • 2 Tbsp (30 mL) canola oil

  • 3 - 4 lb (1.5 - 2 kg) boneless pork shoulder roast

For Tacos:

  • 12 (8-inch/20 cm) tortillas shells

  • 1 avocado, sliced

  • 2 cups (500 mL) shredded purple cabbage

  • 4 - 6 thinly sliced radishes

  • fresh cilantro leaves (optional)

  • 1 lime, cut into wedges

  • salsa

Directions:

  1. To make the rub: In a small bowl mix together brown sugar, chili powder, cayenne pepper, garlic powder, onion powder, dry mustard, paprika, salt and pepper.

  2. Pat roast dry with paper towels. Rub the spice mix into the roast all over, reserving any leftover spice mix for later.

  3. Cover roast with plastic wrap and refrigerate for at least 3 hours, preferably overnight.

  4. Brown the roast: Heat oil in a frying pan on medium high heat. Place the roast in the pan and brown on all sides. Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 8 to 10 hours, until the pork is fall apart tender.

  5. 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.

  6. Return the shreds to the slow cooker and toss to coat with the juice from the roast.

  7. Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, lime juice or salsa.

Note: Reserve 3 cups (750 mL) of pulled pork for Mexican Salad Bowls the next day.

Nutritional Analysis

 

YIELD:

12 servings.
 

SERVING SIZE:

per taco.

Per Serving
Calories 420
Total Fat 22 g
Saturated Fat 6 g
Cholesterol 90 mg
Carbohydrates 29 g
Fiber 2 g
Sugars 10 g
Protein 29 g
Sodium 580 mg
Potassium 502 mg
 

Source: SaskPork

 
 
Dinner, LunchDorothy Method: Slow Cooker, Cut: Roast