Pulled Pork Tacos

Posted by Vanessa in Cooking, June 11, 2010

I’m not even sure where to start.

This may be the best recipe on this site so far.  I don’t know…that’s quite a statement and I’m not sure I’m ready to go there.  But these, my friends, you need to try.  So delicious.  Seriously.

The pork is sweet and smoky with a little kick.  It’s moist, and wrapped up in a crunchy taco, totally awesome.  This is the second recipe I wanted to share with you from baby bird’s party, and let me tell you, it got nothing but rave reviews.

So, please, try them.  It’s an easy dinner to put together.  Fifteen minutes of prep and your slow cooker will do the rest.

(Oh, and just in case this will be the first time you use chipotle peppers in adobo like me, I found them in the international foods aisle at the grocery store.  Smack dab in the middle of the Mexican section, with the cans of green chilies and enchilada sauce.)

It was fun to serve for a party too, and you can make the pork ahead of time, maybe a day or two and let those flavors develop.  Even.  More.  Delicious.

Pulled Pork Tacos

recipe from Tasty Kitchen
  • Prep Time: 15 minutes.
  • Cook Time: 360 minutes.
  • Ready in 6 Hours, 15 Minutes.
  • Makes: 10 Servings
  • 3-1/2 pounds Pork Shoulder Roast
  • 2/3 cup packed brown sugar
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 can chipotle peppers in adobo sauce (7 ounce can)
  • 1 cup water
  • taco shells
  • shredded lettuce
  • shredded cheese
  • restaurant-style salsa (see appetizers tag for recipe)
  • Spray liner of slow cooker with cooking spray. Slice roast about 3/4 of the way through (leave the bottom 1 1/2″ intact) every 3/4″ so that the slices fall open, but are still connected on the bottom.
  • In a small bowl combine the brown sugar and spices. Mix well to create a dry rub. Press this rub onto all surfaces of the pork roast. Really get it into the nooks and crevices to coat well. Place the roast in the slow cooker.
  • In a blender or food processor, blend the chipotle peppers & adobo sauce to create a thick sauce. Spoon about 1/3 (or more, depending on your heat tolerance) of this sauce all over the pork roast. Again make sure to hit all of those nooks & crannies!
  • Pour the water into the bottom of the cooker, being careful not to rinse all of the seasoning off the meat.
  • Cover the slow cooker, and cook on high for six hours. When the meat is done, it will pull apart easily with two forks.
  • Shred meat and use for tacos with restaurant-style salsa, shredded lettuce and cheese. Absolutely delicious!

2 Responses to “Pulled Pork Tacos”

  1. Donna Arnett says:

    Hey Vanessa,

    Definitly will try this port taco recipe sometime. I just got done making the pizza dough for the second time this time I made a double batch…I might have to make it again soon because I told Julie I would make some for her..Take care keep the recipes coming. I love to cook.


  2. vanessa says:

    Hi Donna –

    I love that pizza dough. It’s awesome to just have it at the ready in the fridge all week long. In fact, there aren’t too many weeks that I don’t have a batch waiting…especially since it’s so easy to put together.

    Thanks for reading and hope you’re having a fun summer!

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