Slow Cooker Pork Tacos

Yes, slow cookers can be used for much more than chili or soup on a cold winter day!  Yesterday Lucas and I spent the whole day brewing and bottling our most recent beer batches which left little to no time or kitchen space for making dinner.  Typically when we brew we eat leftovers or make dinner in the crock pot and yesterday seemed like the perfect time to try something new!

This slow cooker pork taco recipe is EXTREMELY easy and requires no effort other than measuring a few ingredients, starting the slow cooker and chopping / setting out whatever toppings you like to include on your tacos.  The pork in this recipe ends up being so tender you can shred it with a spoon, and the pork's smokey and spicy flavor is great for tacos. 

The type of salsa you use will have a significant impact on how muck kick these tacos have and can also alter the flavor slightly.  We used a cilantro salsa made with cilantro and jalapenos and it ended up being delicious!  Also, this recipe makes a generous number of portions so if you make it over the weekend for a few people you will still have plenty of leftovers for dinner the following week!

Sorry, I didn't take any pictures of this amazing dish....but don't let that be a reason to not try it!

Ingredients

• 2 C Store bought salsa
• 2 T Chili Powder
• 2 T Dried Oregano
• 2 T unsweetened cocoa powder
• Kosher Salt
• 2.5 lbs boneless pork butt or shoulder (trimmed of fat)...I used Pork Shoulder Butt??  
• 18 taco size tortillas (recipe calls for corn but I prefer flour)
• 1/2 C cilantro sprigs - to be used as a topping
• Can of black beans, rinsed and drained - you can use this as a side or topping
• Your favorite shredded cheese (optional for topping)
• Any other toppings you enjoy on tacos...tomatoes, salsa, sour cream, avocado, bell peppers, onion...you name it!
  

Process

1. In a 4 to 6 quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 tsp salt.  Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily (aka with a spoon), on high for 4 to 5 hours or on low for 7 to 8 hours.
3. 30 minutes before serving, chop up any toppings you plan to use.  I ended up sauteing some red and yellow bell peppers with some onion (using lime juice, garlic, and salt & pepper for seasoning).  At this time you should also prepare any sides you plan to have with the tacos...rice, beans, etc.
4. Once the meat is done cooking, shred the pork and stir into the cooking liquid.  Spoon equally into tortillas and serve with any desired toppings.
5. Savor the flavor!!

Bon Appetit!