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Slow Cooker Pork Tacos with Fresh Tomato Salsa Recipe

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This recipe for Slow Cooker Pork Tacos with Fresh Tomato Salsa is from The Boyd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4- to 5-lb.) boneless pork shoulder roast
1 T ancho chile powder
1 T black pepper
1 t ground cumin
½ t ground cloves
½ t granulated sugar
1 T plus ½ t kosher salt, divided
2 T canola oil
¼ cup apple cider vinegar
1 t dried oregano
1 cup chopped tomato (about 1 large)
¼ cup chopped red onion (from 1 small onion)
1 T fresh lime juice (from 1 lime)
12 (6-inch) flour tortillas
1 T smoked paprika
½ t cayenne pepper
¼ cup chopped fresh cilantro
Directions:
Directions:
Cut pork shoulder into 2 (4- to 5-inch-thick) pieces. Combine chile powder, black pepper, cumin, cloves, sugar, and 1 tablespoon of the salt in a small bowl. Sprinkle mixture over all sides of pork pieces. Heat oil in a large cast-iron skillet over high. Add pork pieces, and cook until deep golden brown on all sides, about 2 minutes per side. Place pork in a 5- to 6-quart slow cooker; add vinegar and oregano.
Cover and cook on LOW until pork falls apart easily when shredded with a fork, 8 to 10 hours.

Stir together tomato, red onion, lime juice and remaining 1/2 teaspoon salt in a bowl. Chill at least 2 hours or up to 24.

Heat tortillas according to package directions. Shred pork in slow cooker with 2 forks; stir in paprika and cayenne. Serve pork on tortillas topped with salsa and cilantro. Avocado slices on top are also good.
Note: Save the cooking liquid and add some back into the shredded meat to keep moist. Can easily be frozen when cooked and shredded.

 

 

 

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