Slow Cooker Mexican Pulled Pork Tacos
Ingredients
- 4 tablespoons chili powder
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- Scant pinch ground cloves
- 3 1/2 pounds pork shoulder roast
- 2 tablespoons extra virgin olive oil
- tortillas tortillas
- avocado avocado
- radishes radishes
- cabbage
- lime lime juice
- Salsa
- Chopped cilantro
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Instructions
- Whisk together the dry rub ingredients in a small bowl.
- If the roast is tied up with butcher string, untie it. Pat the roast dry with paper towels. Rub the spice mix all over the roast, reserving any leftover spice mix for later.,Let sit at room temperature for at least 1 hour before cooking. You can also let marinade overnight in the fridge, then bring the roast to room temperature.
- Heat the olive oil in a frying pan on medium high heat. (If you are using a slow cooker with a removable container that can be used on the stove top, use that. Otherwise, use a separate pan.) Place the roast in the pan and brown on all sides.
- Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall-apart tender.
- Remove the roast from the slow cooker and place on a cutting board. Cut into large chunks. Then, use two forks to pull the meat apart into bite-sized shreds.,Return the shreds to the slow cooker and toss to coat with the juice from the roast. (Alternatively you can just shred the roast with two forks in the slow cooker itself.)
- Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, cilantro, and a splash of lime juice or salsa.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original