Slow Cooker Pulled Pork Tacos Recipe

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Cook Time: 480 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 (6-pound) pork shoulder roast
• 8 garlic cloves
• 4 bay leaves
• 4 Roma tomatoes, quartered
• 1 large onion, cut into eighths
• 3 dried guajillo chiles, stems and seeds removed
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups chicken broth
• 24 corn tortillas
• 12 ounces cotija cheese, shredded
• 1/2 onion, diced
• 1 1/2 cups shredded cabbage
• 1 bunch radishes, thinly sliced
• 3 limes, cut into eighths

Directions

Step 1: Combine the pork shoulder roast, garlic cloves, tomatoes, onion, guajillo chiles, cumin, salt, and pepper in a large (5 to 6-quart) slow cooker. Pour the chicken broth over the roast.

Step 2: Cover and cook on High for 6 to 7 hours, or until the pork is fork-tender.

Step 3: Remove the roast from the slow cooker and let it cool for about 10 minutes. Shred the pork using two forks, discarding any fat or membranes.

Step 4: Discard the bay leaves. Pour the cooked vegetables and liquid through a sieve to separate the liquid. Set the cooking liquid aside and place the vegetables in a blender or food processor. Blend until smooth.

Step 5: For the dipping sauce, skim the excess fat from the cooking liquid and set the fat aside. Return the pured vegetables and defatted liquid to the slow cooker and cook, covered, on High until ready to serve.

Step 6: In a large skillet or comal, add a small amount of reserved fat over medium-low heat. Warm the tortillas on each side for 1 to 2 minutes, until soft.

Step 7: To assemble the tacos, place about a tablespoon of shredded cotija cheese, 2 tablespoons of shredded pork, and another tablespoon of shredded cheese on one half of each warm tortilla. Fold the other half of the tortilla over the filling. Repeat with all tortillas.

Step 8: Add a thin layer of reserved fat to the skillet or comal over medium heat. Place the folded tortillas in batches into the hot skillet and cook for 3 to 4 minutes per side, or until golden. Use a spatula to move any cheese that oozes out back into the taco.

Step 9: Ladle the dipping sauce from the slow cooker into individual serving bowls. Garnish each bowl with shredded cabbage, radishes, diced onion, and a squeeze of lime juice.

Step 10: Serve the tacos warm with the dipping sauce.

Tips

• Any leftover meat and dipping sauce can be stored in a sealed and refrigerated for up to 4 days.
• You can substitute shredded cotija, Oaxaca, or Monterey Jack cheese for a different flavor.
• The recipe yields enough for 12 servings, though the number may vary depending on how much pulled pork is used for each taco.

Nutrition Facts (per serving)

• Calories: 904
• Total Fat: 59g (75% Daily Value)
• Saturated Fat: 23g (115% Daily Value)
• Cholesterol: 234mg (78% Daily Value)
• Sodium: 984mg (43% Daily Value)
• Total Carbohydrate: 30g (11% Daily Value)
• Dietary Fiber: 5g (18% Daily Value)
• Sugars: 3g
• Protein: 63g (125% Daily Value)
• Vitamin C: 26mg (29% Daily Value)
• Calcium: 358mg (28% Daily Value)
• Iron: 4mg (24% Daily Value)
• Potassium: 1072mg (23% Daily Value)

Origin Story

The Slow Cooker Pulled Pork Tacos, while not directly linked to one specific region of Mexico, reflect the flavors and cooking traditions of Mexican cuisine. Pulled pork tacos are a modern variation on the traditional Mexican taco, which historically uses grilled or stewed meats such as beef, chicken, or pork. The method of slow-cooking pork to tender perfection in a crockpot is a more contemporary American adaptation, allowing for a simpler and hands-off approach while still retaining the rich, bold flavors of Mexican seasonings.

This style of taco has grown in popularity in recent years, especially in the United States, where slow-cookers have become a household staple. Its particularly common in Tex-Mex cuisine, which blends traditional Mexican dishes with American influences, creating delicious hybrids like pulled pork tacos.

Regional Variations

In Mexico, tacos are an essential part of everyday life, with each region offering its own variation. Northern Mexico, for example, is known for its beef-based tacos, while the Yucatan region favors slow-cooked pork with achiote, known as cochinita pibil. Slow-cooked pork tacos, such as this recipe, offer a tender and flavorful meat that aligns with the tradition of marinated and slow-cooked dishes in Mexican cuisine, particularly in regions like Oaxaca.

While the Slow Cooker Pulled Pork Tacos recipe may not be strictly authentic, it is inspired by the deep-rooted Mexican tradition of slow-cooking meats, particularly in the form of tacos al pastor or carnitas. The key difference lies in the preparation methodthis recipe utilizes a slow cooker, which is a modern appliance not found in traditional Mexican kitchens.

What Sets It Apart?

What makes Slow Cooker Pulled Pork Tacos stand out from other taco recipes is the use of a slow-cooked, seasoned pork shoulder. The meat becomes incredibly tender, falling apart easily when shredded, which creates a rich, melt-in-your-mouth texture that is hard to achieve with other cooking methods.

Furthermore, the tacos are often served with a unique dipping sauce made from the cooking liquid, giving the tacos an extra layer of flavor that sets them apart from more traditional taco variations. While tacos al pastor or carnitas are made with pork, they are typically cooked on a grill or in a pan, giving them a different texture and flavor profile compared to the slow-cooked pulled pork that is the star of this recipe.

Where Are They Typically Served?

Slow Cooker Pulled Pork Tacos are commonly served in casual dining settings, such as taco trucks, street vendors, and family gatherings. They have become a popular choice at backyard BBQs or dinner parties, especially in the U.S., where slow cookers have revolutionized home cooking. This dish is particularly popular in areas with a large Mexican-American population, such as California, Texas, and Arizona.

While not typically served in traditional Mexican restaurants, they can be found in fusion taco joints that embrace both traditional Mexican and American flavors. The versatility of the dish makes it an excellent choice for catering or feeding large groups of people, as its easy to prepare in advance and can be served in a variety of ways.

Fun Facts

• The slow cooker, or Crockpot, was invented in the 1970s and has become an essential kitchen appliance for busy families.
• Pulled pork is a popular dish in Southern BBQ culture, particularly in states like North Carolina and Texas. Its adaptation into tacos combines American BBQ traditions with Mexican taco culture.
• In Mexico, the traditional way of making slow-cooked pork is through a technique called carnitas, where pork is simmered in lard, giving it a crispy yet tender texture.
• Cotija cheese, commonly used as a topping in this recipe, is a hard, crumbly cheese from Mexico, similar to Parmesan, and is perfect for adding a salty bite to tacos.
• The guajillo chiles used in this recipe are one of the most popular dried chilies in Mexican cuisine, known for their mild heat and fruity flavor.

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