Slow Cooker Pulled Pork Tacos

By The Canadian Living Test Kitchen

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Slow Cooker Pulled Pork Tacos
Photography by Matthew Kimura

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	719719 cal
pro	67 g67g pro
total fat	37 g37g total fat
sat. fat	12 g12g sat. fat
carb	29 g29g carb
fibre	4 g4g fibre
chol	191 mg191mg chol
sodium	766 mg766mg sodium
% RDI:	-
calcium	2222 calcium
iron	3535 iron
vit A	1313 vit A
vit C	2727 vit C
folate	3434 folate

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Start the ingredients in the slow cooker in the morning so dinner simmers during the day. With garnishes set out on the table, everyone can assemble his or her own taco as desired. This is a great meal when kids want to invite friends for supper.

Ingredients

3-1/2 lb boneless pork shoulder 3-1/2 3-1/2lb lbboneless pork shoulder
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 onions , finely chopped2 2oniononions, finely chopped
6 cloves garlic , minced6 6cloves garlic, minced
1 tbsp chili powder 1 1tbsp tbspchili powder
1 cup chicken stock 1 1cup cupchicken stock
1 cup frozen corn 1 1cup cupfrozen corn
1 cup salsa 1 1cup cupsalsa
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1/4 cup minced fresh coriander 1/4 1/4cup cupminced fresh coriander or parsley
16 taco shells 16 16taco shelltaco shells
Garnishes:
2 cups chopped iceberg lettuce 2 2cups cupschopped iceberg lettuce
1 cup chopped tomatoes 1 1cup cupchopped tomatoes
1 cup shredded Cheddar cheese 1 1cup cupshredded Cheddar cheese
1/4 cup light sour cream 1/4 1/4cup cuplight sour cream

Preparation

Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.

Add onions, garlic and chili powder to Dutch oven; fry, stirring occasionally, until onions are softened, about 4 minutes.

Add chicken stock, stirring to scrape up brown bits from bottom of pan; scrape into slow cooker. Cover and cook on low for 10 hours or until pork is tender.

Transfer pork to cutting board. Trim off excess fat; with 2 forks, shred pork. Return pork to slow cooker.

Add corn, salsa and tomato paste. Cover and cook on high for 15 minutes or until thickened. Stir in coriander. Serve in bowl along with basket of taco shells for everyone to spoon mixture into.

Garnishes: Serve lettuce, tomatoes cheese and sour cream in separate small bowls for everyone to garnish tacos.

Additional information :

Oven-Braised Pulled Pork Tacos:

Brown pork and remove from pan. Fry vegetables and pour in stock as directed.

Return pork to pan. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with wooden spoons, until pork is tender, 3-1/2 to 4 hours.

Remove pork and shred as directed. Bring sauce to boil over medium heat. Return pork to sauce along with tomato paste, corn and salsa; simmer until thickened and hot, about 15 minutes. Stir in coriander. Serve as directed.

Source : Canadian Living Magazine: March 2005