Slow Cooker Smokey Pulled Pork Tacos

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      On Thursdays I don’t get home from work until 6:30.  Well, that’s not exactly true.  I work until 3:30, then tutor students until 4:30, and then I got to Zumba from 5-6.  On those days I’m always exhausted when I get home so I always try to have something in the slow cooker.  I’ve been finding some wonderful crock-pot recipes lately and I currently have a stack of them sitting on my bedside table.

     I recently made these smoky pulled pork tacos.  This was super easy to put together in the crock-pot and smelled delicious by the time I got home.  The spiciness of the green chilies, the smokiness of the chipotles, and the sweetness of the brown sugar combine to make a great tasting taco meat.  The taste and texture were much better then plain old ground beef and it only to minutes to shred the pork once I got home. 

     We had our tacos with lettuce, cheese, black beans, sour cream, and rice.  We made nachos with it on the weekend and they were really good.  I love making dishes that can be used in different way when eating them later on in the week.  It would also be good on a bun as a sweet and spicy pulled pork sandwich.

Slow Cooker Smoky Pulled Pork Tacos (adapted from Tasty Trials)
3 lb. pork shoulder roast
2 c. salsa
4 oz. can green chiles
2 chipotles in adobe, finely chopped
1/3 c. brown sugar
1 bottle Mexican beer
1 t. salt

For serving:
Cheddar cheese
Sour cream
Black beans

1.  Trim the pork of excess fat.

2.  Combine the salsa, green chilies, chipotles, brown sugar, and salt in the bottom of a crock-pot.  Mix well.

3.  Place the pork roast in the salsa mixture and spoon some on top of the pork.  Pour the beer over top of everything in the crock-pot and cook on low for 8-10 hours.

4.  When ready to serve use two forks and shred the pork, leaving it in the salsa. 

5.  Serve on tortillas with cheese, sour cream, and black beans.

This post linked to:
What’s Cooking Wednesday, Mid-Week Fiesta, Cast Party Wednesday
Not Baaad Sundays

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