Crockpot Monday: Chipotle Pulled Pork Soft Tacos

The day after Christmas and a day that I am so, so thankful for my crockpot. The boys come back from their dad's today after spending yesterday with him and his family. I love having them back, but we're always on the worn out side of things! What better then than tacos that can cook away in the crockpot all day and all I have to do is serve up the deliciousness while we relax in front of the tv with a movie?

Chipotle Pulled Pork Soft Tacos:
Ingredients:
4 to 5 pound pork shoulder roast/butt
3 Tablespoons extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 medium yellow onion, peeled and sliced into rings
4 cloves garlic, chopped
2 Tablespoons ground coriander
1 Tablespoon cumin
1 Tablespoon chipotle chili powder
3 Tablespoons honey
1 cup orange juice (about 2 oranges, or you can use bottled)
1 cinnamon stick
2 limes, juiced (to add at the very end)
½ cup chopped cilantro leaves (to add at the very end)

Suggested toppings:
corn tortillas for serving
4 cups finely shredded red cabbage
1 cup sour cream
2 cups grated cheese
2 avocados, diced

Directions:

Rub salt and pepper on all sides of the meat, and brown in olive oil on the stovetop in a large skillet. Using kitchen tongs, place the browned meat into your crockpot. Using the same skillet, caramelize the onion and garlic until transparent and remove from heat. Whisk in the coriander, cumin, chipotle chili powder, honey, and orange juice. Pour this mixture evenly over the top of the meat. Toss in the cinnamon stick.

Cover, and cook on low for 10 hours, or on high for about 5 hours. Shred meat completely using two large forks and stir in fresh lime juice and cilantro leaves.

Serve in warmed corn tortillas with your desired toppings.



If you like what you've read here, please share it with others using these buttons: