Wednesday, April 7, 2010

Pulled Pork Tacos

I made this for our community group and felt a little awkward snapping a photo while everyone was getting their plate together, so I took this one from the Real Simple site.

Confession: I get really excited to turn my crock pot on. Weird, I know, but I'm a nerd. Take this recipe, for example. I needed to turn it on at 11:00, but at 10:50 I just couldn't wait another minute. Click! Let the magic begin. And let me tell you, magic happened in my crock pot when I made this pork. Oh my goodness. Whoever is reading this (there's at least three of you!), you must try this one. Tender, juicy, flavorful tacos that got rave reviews from everyone!

2 cups store-bought salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons unsweetened cocoa powder
kosher salt
2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat (I used tenderloin)
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty minutes before serving, heat oven to 350° F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.


  1. Hi Angela, I have this recipe in my crockpot right now. I'm planning on making it this coming Saturday for a group of about 16 people. So I thought I'd give it a preview tonight. It just sounds so easy & yummy. I love your blog. I check it everyday now. I'm upset with Auburn for not telling me about it sooner. :)Suzanne

  2. I can't wait to make this! And we love you even though you are kind of weird :). JK

  3. Your tacos were a hit! We had 16 people for dinner on Saturday night. I had a 5 lbs boneless port butt and doubled the recipe. I put it on about 9:00a.m. and left for the day. That is what I love about crock pot cooking. The right recipe can make entertaining a large group so easy and free you up to enjoy your guests without a lot of fuss. I used the crock pot as the serving dish and just had big bowls of cilantro, sour cream, extra salsa, my homemade guacamole, and lime wedges out for everyone to build their own tacos. I had three large stacks of corn tortillas wrapped in foil ready to go. I put one in 15 minutes before we ate, pulled it out and popped in the next. By the time the first phase of guests had made it through the line that 2nd set came out and the third one went in for people who came back for seconds AND thirds! Everyone raved about them and especially the men. One of the men in our group does all the cooking in his household and he wanted to know where I got the recipe. I filled him in on "The Rest of Story" and gave him your blog address. Everyone was asking for the recipe. After several tacos I saw one of the men with a big pile of the meat on his plate and nothing else. He was forking just the meat into his mouth and I said, "Oh! are we out of tortillas?" He said, "no I'm just eating the meat with nothing else because it's so dang good". Then after dinner they were leaning back, rubbing their bellies and saying "Ohhhh, I ate too much!
    Thanks Angela for sharing a great crowd pleasing recipe that made for a great carefree dinner with friends.


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