Smoky Spicy Slow-Cooked Pork Tacos
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 15 servings
- 5 lb boneless pork shoulder (2.2 g)
- 2 tablespoons achiote paste
- 2 tablespoons McCormick dark chili powder
- 1 tablespoon ancho chile powder
- ½ tablespoon hot chipotle chili powder, (adjust amount based on your preferred level of spice)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 ½ tablespoons dried oregano
- 1 tablespoon cumin
- 1 tablespoon salt
- ½ tablespoon pepper
- ½ cup white vinegar (120 mL)
- 6 oz pineapple juice (150 g), (one small can) or mango juice
- 1 medium onion, thinly sliced
Nutrition Info
- Calories 322
- Fat 19g
- Carbs 5g
- Fiber 1g
- Sugar 1g
- Protein 30g
Estimated values based on one serving size.
Preparation
- Mix all dry ingredients together in a bowl.
- Add white vinegar and mix spices together, dissolving the achiote paste. Then, add the mango or pineapple juice.
- In your crock pot, lay down a layer of sliced onions.
- Pour in just enough of the marinade to cover the bottom of the crock pot. Then, place your meat into the crock pot.
- Pour the rest of the marinade into the crock pot, completely coating the meat.
- Lay the remainder of the sliced onions on top of the meat.
- Place the lid on the crock pot and cook on low for 10 hours or overnight.
- Remove the tender cooked meat from the crock pot, leaving the juices in the crock pot. Then, shred the meat and return to the crock pot. Combine the meat and juices well.
- Serve meat in soft, warm tortillas alongside desired garnishes of choice. (Garnish: Diced onion, chopped cilantro, lime wedges and salsa)
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
