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Pulled Pork Tacos

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 5 hours & 15 minutes
    •    Yield: Serves 6


For the pulled pork:

    •    2 tsps salt
    •    1 onion, chopped
    •    2 tsps ground cumin
    •    1/2 tsp dried oregano
    •    1 lb. pork shoulder roast
    •    3 cloves garlic, smashed
    •    1/2 tsp ground coriander
    •    2 tbsps extra-virgin olive oil
    •    1/2 cup beer, such as Modelo Especial
    •    1/2 tsp grated orange zest (1/2 orange)
    •    1 chipotle in adobo plus 1 st adobo sauce

For the taco garnishes:

    •    12 flour tortillas
    •    1 avocado, diced
    •    1/2 cup sour cream
    •    8 radishes, thinly sliced
    •    3 limes, cut into wedges
    •    1 cup crumbled feta cheese
    •    3 Roma tomatoes, chopped
    •    1 head savoy cabbage, thinly sliced
    •    1/2 cup silantro leaves, roughly chopped


For the pulled pork:

  1. In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.

  2. Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.

  3. Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.

For the taco garnishes:
When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

This great family recipe is thanks to Food Network Recipes at


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