Slow Cooker Pulled Pork Tacos
- Difficulty: Easy
- Servings: 8
- Nutritional Info Per Serving (1 of 8): Calories 463, Total Fat 26 g, Saturated Fat 9 g, Carbohydrates 21 g, Dietary Fiber 3 g, Sugar 14 g, Protein 35 g, Cholesterol 120 mg, Sodium 949 mg
- Total Time: 6 hr 45 min
- Active Time: 40 min
Transform your family dinners with these irresistible Slow Cooker Pulled Pork Tacosa mouthwatering fusion of al pastor flair and carnitas comfort! My crew can't get enough of slow cooker magic, especially my husband who adores pulled pork. Infused with sweet pineapple, zesty citrus, and a cola twist, the flavors meld into pure bliss, filling your home with an intoxicating aroma that lures everyone to the kitchen. Get ready to wow your loved ones with tender, juicy pork piled high on warm tortillas!
Ingredients
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- Kosher salt and freshly ground black pepper, to taste
- One 4- to 5-pound boneless pork butt or shoulder
- 1 tablespoon vegetable oil
- 2 cups chopped pineapple
- 1/4 cup brown sugar
- 2 cloves garlic
- 1 jalapeo, chopped
- Juice of 1 lime
- Juice of 1 orange
- 1 white onion, chopped
- 2 bay leaves
- 1 cup cola
To Serve:
- Corn tortillas, warmed
- 1/2 cup diced white onion
- 1/4 cup fresh cilantro leaves
- 1 cup store-bought salsa verde
Special equipment: a slow cooker
- Combine coriander, cumin, garlic powder, onion powder, oregano, 1 tablespoon of salt, and 1/2 teaspoon of pepper in a bowl. Rub this mixture evenly over all sides of the pork butt.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the pork butt on every side until golden, about 10 to 12 minutes.
- Using a food processor, blend together the pineapple, brown sugar, garlic, jalapeo, lime juice, orange juice, chopped onion, 1 1/2 teaspoons salt, and 1/4 teaspoon ground pepper.
- Place the pork butt in the slow cooker. Pour the pineapple mixture over it along with the bay leaves and cola. Cover and cook on low for 6 hours.
- Once cooked, remove the pork and shred it. Serve the shredded pork on warmed corn tortillas topped with diced white onion, fresh cilantro leaves, and salsa verde.
