Slow Cooker Pulled Pork Tacos
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.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 719 |
| pro | 67 g |
| total fat | 37 g |
| sat. fat | 12 g |
| carb | 29 g |
| fibre | 4 g |
| chol | 191 mg |
| sodium | 766 mg |
| % RDI: | - |
| calcium | 22% |
| iron | 35% |
| vit A | 13% |
| vit C | 27% |
| folate | 34% |
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3-1/2 lb (1.75 kg) pork shoulder blade boneless roast
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 cup (250 mL) chicken stock
1 cup (250 mL) frozen corn
1 cup (250 mL) salsa
2 tbsp (25 mL) tomato paste
1/4 cup (50 mL) minced fresh coriander or parsley
16 taco shells
Garnishes:
2 cups (500 mL) chopped iceberg lettuce
1 cup (250 mL) chopped tomatoes
1 cup (250 mL) shredded Cheddar cheese
1/4 cup (50 mL) light 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
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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
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