Pulled Pork Tacos
Don't miss out on these pulled pork tacos!
Servings: 12
Calories: 138kcal
Ingredients
- 3-4 pound pork shoulder, trimmed slightly
- 1 ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 small onion, diced
- 3 cloves garlic, minced
- ⅓ cup orange juice
- 2 teaspoons finely shredded orange peel
- ⅓ cup lime juice
- 1 chipotle pepper in adobo sauce, chopped
- 1-2 tablespoons oil - vegetable or canola
For the Tacos
- Corn or flour tortillas
- Limes
- Crumbled Cotija, Mexican cheese
- Pico de Gallo
- Guacamole
- Mango Salsa
- Pineapple
- Any toppings you like on tacos
Instructions
- In a small bowl, whisk together the dried oregano, cumin, salt and pepper
- Rub seasoning mixture onto pork shoulder on all sides
- Add onion, garlic, orange juice and peel, lime juice and chipotle pepper to slow cooker
- Place pork on top
- Cover and cook on low for 4-6 hours or until internal temperature is 145 degrees F
- Remove pork from slow cooker onto cutting board, let cool slightly
- Shred pork with forks
- Heat oil in large skillet on stove
- Add pork and some of the juice from the slow cooker
- Turn often to brown the pork until juices have evaporated
- Repeat with more pork if your skillet doesn’t hold all of it
- Serve immediately with tortillas and toppings
- Store leftovers in refrigerator
Notes
- Make certain to let cool before cutting as it will shred easier when it’s not so hot.
Nutrition
Calories: 138kcal | Carbohydrates: 4g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 54mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg